The awesome thing about Toronto’s food scene is that you can find (almost) anything from all corners of the world. I say ‘almost’ because I have yet to find pizza that compares to pizza in Naples, but that is another post. I discovered Sofra Grill Express a Mediterranean/ Turkish restaurant offering what I consider to be the best shawarma in Toronto! This place is not fancy but everything is made fresh and the portions are generous. If you get an opportunity to visit check it out, you won’t be disappointed with anything on the menu.
I am in love with their salads, dips and side dishes and their fried eggplant is incredible. After my last visit to Sofra Grill I decided I had to learn to make the fried eggplant, or at least attempt it. I’m happy to report that this recipe is pretty close so here it is for you to try.
Ingredients:
- 1.5 pound eggplant
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 large tomato, blanched and diced
- 1 heaping tablespoon tomato paste
- 2 teaspoons sugar
- 1 teaspoon salt (for cooking)
- ½ cup water
- 1 tablespoon salt (for soaking the eggplant)
Serves: 4
Weight Watchers Point Plus
: P+ 5 per serving 3/4 cup
Directions:
- Fill a large bowl with cold water and 1 tablespoon of salt. Wash and cut your eggplant into 1 inch cubes and allow to rest in the salt water for 45 minutes. This step reduces the amount of oil the eggplant absorbs when you fry it.
- Drain eggplant, dry using a kitchen towel.
- In a large frying pan over medium high heat, warm 1 tablespoon of oil and fry eggplant until all sides are lightly brown. You might need to do this step in two batches. If this is the case use 1 tablespoon of oil for each batch. Remove the eggplant and drain on a paper towel.
- In a medium sauce-pan, heat 1 tablespoon of oil over medium heat sauté onions and garlic until the onions are translucent, about 4 minutes. Reduce temperature to low, add diced tomato,
tomato paste, sugar, salt and water cover and simmer for 10 minutes, stir occasionally. - Add fried eggplant to the tomato mixture stir gently and cook for another 10 to 15 minutes based on your texture preference.
You can serve this dish as an appetizer (mezze) or a side dish, warm or at room temperature.