Greek-style eggplant
6 servings
60 minutes
Greek-style eggplant is a vibrant dish infused with the sunny aroma of the Mediterranean. Greeks have long valued eggplants for their tender texture and ability to absorb the flavors of other ingredients. In this recipe, eggplants baked with onions, pink tomatoes, and cheese create a perfect blend of sweetness, juiciness, and creamy softness. The cheese adds a rich flavor to the dish, while dill brings freshness and a hint of spiciness. Greeks love to serve it as an appetizer or a side dish with meat and fish. This dish embodies the philosophy of Greek cuisine: simple and natural ingredients creating a harmony of flavors. It will adorn any table, bringing the atmosphere of Greek hospitality and warmth.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Peel and wash the onion.
- Onion: 300 g
3
Slice the onion into thin rings.
- Onion: 300 g
4
Cut the cheese into circles 0.5 cm thick.
- Cheese: 350 g
5
Wash the eggplants, peel them in strips with a 1 cm gap, and cut into circles 1 cm thick.
- Eggplants: 800 g
6
Wash the tomatoes and slice them into thin rounds.
- Pink tomatoes: 300 g
7
Line the baking sheet with parchment.
8
Lay out the circles of eggplant. On top of the eggplant, place the circles of onion. On top of the onion, place the circles of tomato. Finally, place the circles of cheese on top.
- Eggplants: 800 g
- Onion: 300 g
- Pink tomatoes: 300 g
- Cheese: 350 g
9
Place in a preheated oven at 180 degrees for 40 minutes.
10
Cool down and then carefully separate the ingredient circles from each other (they deform when separated while hot). Garnish with dill when serving.
- Dill: 1 sprig