👨‍🍳 Instruktioner

1. 1

   Prepare the eggplants: Wash the eggplants and trim off the ends. Slice them into 1/2-inch (1.25 cm) thick rounds. Sprinkle generously with salt and let them sit in a colander for about 20 minutes to draw out excess moisture and bitterness. Pat them dry thoroughly with paper towels.

   ⏱️ 25 minutes (includes salting time)
2. 2

   Fry the eggplants: Heat about half of the olive oil (50 ml) in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, fry the eggplant slices until golden brown and tender on both sides, about 3-4 minutes per side. Transfer the fried eggplant to a plate lined with paper towels to drain excess oil. Add more oil as needed for subsequent batches.

   ⏱️ 15 minutes
3. 3

   Prepare the tomato sauce: While the eggplants are frying or draining, dice the tomatoes. If using green peppers, deseed and dice them as well. In the same skillet (or a clean pot), heat the remaining olive oil (50 ml) over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add the diced tomatoes (and green peppers, if using) to the skillet. Season with salt and black pepper. Cook, stirring occasionally, for about 10-15 minutes, until the tomatoes have broken down and formed a thick sauce. If the sauce seems too thick, you can add a splash of water.

   ⏱️ 15 minutes
4. 4

   Assemble the bake: Preheat your oven to 180°C (350°F). Arrange half of the fried eggplant slices in a single layer in a baking dish (approximately 8x8 inch or similar). Spoon half of the tomato sauce evenly over the eggplant. Layer the remaining eggplant slices on top, followed by the rest of the tomato sauce, ensuring the top layer is well covered.

   ⏱️ 5 minutes
5. 5

   Bake the Messa'a: Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the sauce is bubbly and the top is slightly golden. Let it rest for 5-10 minutes before serving.

   ⏱️ 30-35 minutes