Olive Oil Fried Eggplant with Spicy Olive Sauce
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Olive Oil Fried Eggplant with Spicy Olive Sauce
Recipe by Michael Weldon
Serves - 4
Prep Time - 10 mins
Cook Time - 20 mins
Ingredients
2 eggplants, peeled and cut into slices
Squeaky Gate olive oil
Sea salt
Black pepper
Spicy Olive Sauce
1 onion, diced
1 garlic clove
1 tin of tomatoes
1 tsp Coles red chili flakes
200 g pitted green olives
Garnish
Picked rosemary and thyme
Green chili
Parmesan
Method
In a saucepan, fry the diced onion and garlic in olive oil. Once softened, add the red chili flakes and quickly toast them.
Add the tin of tomatoes to the saucepan with a pinch of salt and half a can of water. Simmer for 5 minutes until the mixture thickens. Then, add the green olives and season the sauce to your liking.
In a separate frying pan, shallow fry the eggplant slices in olive oil until they are cooked through. Then, transfer the eggplant to the tomato sauce and cook for an additional 5 minutes so that the eggplant can soak up the flavours of the sauce.
Serve the olive oil fried eggplant with the spicy olive sauce, and top it with picked rosemary, thyme, green chili, and Parmesan.
