Baked eggplant with adjika

4 servings

30 minutes

Baked eggplant with adjika is a harmony of simplicity and rich flavor. Inspired by Mediterranean cuisine, this dish combines the sweet aroma of tender eggplant with the spicy heat of adjika. The eggplant, baked to softness, acquires a creamy texture, while the addition of adjika reveals its taste with multifaceted spice notes. A light sprinkle of salt enhances the vegetable's natural sweetness, and fresh herbs—dill, parsley, and cilantro—add brightness and freshness. The dish is perfect as a standalone appetizer or as an accompaniment to meat and vegetable dishes. It beautifully showcases traditional Greek culinary techniques where vegetables play a central role. The simplicity of preparation makes this recipe indispensable for those who appreciate healthy and delicious food.

Energy value per serving

• Calories: 22.4
• Proteins: 0.9g
• Fats: 0.5g
• Carbohydrates: 3.5g

Ingredients

• Eggplants: 250 g
• Adjika: 50 g
• Salt: 3 g
• Dill: to taste
• Parsley: to taste
• Coriander: to taste

Cooking steps

1. Place the eggplant in a baking dish, put it in a preheated oven at 180 degrees for about 20 minutes (the eggplant should become soft).

   Required ingredients:

   • Eggplants: 250 g

2. Peel the cooked eggplant, leaving the stem.

3. Make a cut in the center of the eggplant, add adjika to the hollow, and sprinkle salt around the edges.

   Required ingredients:

   • Adjika: 50 g
   • Salt: 3 g

4. Garnish with a bouquet of greens when serving.

   Required ingredients:

   • Dill:  to taste
   • Parsley:  to taste
   • Coriander:  to taste