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Eggplants in Red Sauce

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"This is a traditional Iraqi dish (close to Greek moussaka). Every family has their own recipe. You can serve it with white rice or bread."
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Ingredients

55 m servings 235 cals
Original recipe yields 6 servings

Directions

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  1. Heat a 1/2 inch of vegetable oil in a large saucepan over medium-high heat. Fry eggplants in batches until golden brown, about 1 minute per side. Transfer to paper towels to drain.
  2. Puree tomatoes in a blender until smooth. Press through a strainer, discarding seeds and skins.
  3. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until translucent, 3 to 5 minutes. Add beef and cook until no longer pink, about 5 minutes. Stir in potato, green bell pepper, and tomato paste. Season with salt and pepper.
  4. Stir tomato puree into the skillet. Simmer until sauce thickens, about 10 minutes. Add fried eggplant and lemon juice. Simmer until flavors combine, about 5 minutes more.

Footnotes

  • Cook's Notes:
  • Using fresh tomatoes makes all the difference.
  • For a healthier version, roast eggplants instead of frying them.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts


Per Serving: 235 calories; 11.1 g fat; 26.4 g carbohydrates; 10.5 g protein; 24 mg cholesterol; 81 mg sodium. Full nutrition

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