Eggplants baked with tomatoes
4 servings
35 minutes
Baked eggplants with tomatoes are a true embodiment of Greek cuisine, where simplicity meets rich flavor. The dish has roots in Mediterranean diet traditions known for their health benefits and richness in natural ingredients. Tender eggplants absorb the aromas of garlic, fragrant pepper, and cinnamon, creating an exquisite flavor ensemble. The sweetness of the tomatoes harmoniously complements the mild spiciness, while cheddar cheese adds an appetizing golden crust to the dish. This versatile treat is perfect as a standalone dish or as a side to meat and fish dishes. It brings cozy Mediterranean notes to your table, evoking associations with the warm Greek coast and leisurely evenings on the terrace with a glass of wine.
1
Place the sliced eggplants in a colander, sprinkle with two teaspoons of salt, and press for an hour.
- Eggplants: 800 g
- Sea salt: to taste
2
Place the eggplants in a pan with heated vegetable oil. Fry, add onion, and cook until softened. Add the remaining ingredients, season with salt and pepper, and simmer on low heat for 5 minutes.
- Eggplants: 800 g
- Vegetable oil: 4 tablespoons
- Onion: 1 head
- Garlic: 2 cloves
- Tomatoes: 6 pieces
- Chopped parsley: 2 tablespoons
- Black allspice: 1 teaspoon
- Ground cinnamon: pinch
- Sugar: pinch
- Sea salt: to taste
- Ground black pepper: to taste
3
Transfer the mixture to a mold, sprinkle with cheese and breadcrumbs. Bake on the top rack of the oven for 30 minutes.
- Cheddar cheese: 1 tablespoon
- Breadcrumbs: 3 tablespoons