Oven roasted ggplants with tomatoes and feta

10'

4

Σχετικά με τη συνταγή

Calories 430kcal

Protein 12g

Carbohydrates 30g

Fat 30g

Mediterranean – Greek Vegetarian

Preparation 10'

Cooking 45'

Servings 4

Διατροφική αξία ανά μερίδα

Calories 430kcal

Protein 12g

Carbohydrates 30g

Fat 30g

The recipe

Oven roasted ggplants with tomatoes and feta

Mediterranean – Greek Vegetarian

10' Preparation

45' Cooking

4 Servings

Nutrition per serving

430 kcal Calories

12 g Protein

30 g Carbohydrates

30 g Fat

Υλικά

4 eggplants
2 ripe tomatoes, peeled and finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
Leaves from 1/3 bunch of parsley, finely chopped
100 ml extra virgin olive oil
150 g (5 oz) feta cheese, crumbled
Salt
Freshly ground black pepper

Oven roasted ggplants with tomatoes and feta

Preparation: 10' Cooking: 45' Servings: 4 Cuisine: Mediterranean – Greek Diet: Vegetarian

Nutrition per serving: Calories 430 kcal · Protein 12 g · Carbohydrates 30 g · Fat 30 g

Ingredients

4 eggplants
2 ripe tomatoes, peeled and finely chopped
1 onion, finely chopped
3 garlic cloves, finely chopped
Leaves from 1/3 bunch of parsley, finely chopped
100 ml extra virgin olive oil
150 g (5 oz) feta cheese, crumbled
Salt
Freshly ground black pepper

Method

Prepare the Eggplant
Cut the eggplants crosswise into thick slices, about 1½ inches (3–4 cm) thick, creating “medallions” so that each eggplant yields 4-6 pieces. Lightly score the surface of each slice and place them in a bowl of cold salted water for 15-20 minutes to remove any bitterness.
To keep the eggplant submerged, place a plate or another small dish on top as a weight. Rinse well under running water and drain thoroughly.
Preheat the oven to 180°. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Season with salt and pepper, then lightly brush them with a little of the olive oil. Bake for about 12 minutes, until they begin to soften.
Prepare the Tomato Sauce
Heat most of the remaining olive oil in a saucepan, reserving about 2 tablespoons for the final drizzle. Sauté the onion and garlic over medium heat until softened, translucent, and fragrant.
Add the chopped tomatoes, season with salt and pepper, and cook for about 15 minutes, until the sauce thickens and most of the liquid has evaporated.
Assemble and Finish
Spread the tomato sauce into a baking dish, reserving a small amount for topping the eggplant. Arrange the baked eggplant slices over the sauce and gently press the center of each slice with the back of a spoon to create a shallow indentation.
Fill each indentation with a little of the reserved tomato sauce, drizzle with the reserved 2 tablespoons of olive oil, and bake at 180°C for about 15 minutes, allowing the flavors to meld.
Remove the dish from the oven, sprinkle the crumbled feta over each eggplant slice, and return it to the oven for another 5-10 minutes, until the feta softens and the flavors come together.
Serve immediately while hot.
For a richer, more traditional version, you can fry the eggplant slices instead of baking them.
This dish pairs beautifully with roasted lamb as a side, but it is equally delicious served as a vegetarian main course.

Εκτέλεση

Prepare the Eggplant

Cut the eggplants crosswise into thick slices, about 1½ inches (3–4 cm) thick, creating “medallions” so that each eggplant yields 4-6 pieces. Lightly score the surface of each slice and place them in a bowl of cold salted water for 15-20 minutes to remove any bitterness.

To keep the eggplant submerged, place a plate or another small dish on top as a weight. Rinse well under running water and drain thoroughly.

Preheat the oven to 180°. Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Season with salt and pepper, then lightly brush them with a little of the olive oil. Bake for about 12 minutes, until they begin to soften.

Prepare the Tomato Sauce

Heat most of the remaining olive oil in a saucepan, reserving about 2 tablespoons for the final drizzle. Sauté the onion and garlic over medium heat until softened, translucent, and fragrant.

Add the chopped tomatoes, season with salt and pepper, and cook for about 15 minutes, until the sauce thickens and most of the liquid has evaporated.

Assemble and Finish

Spread the tomato sauce into a baking dish, reserving a small amount for topping the eggplant. Arrange the baked eggplant slices over the sauce and gently press the center of each slice with the back of a spoon to create a shallow indentation.

Fill each indentation with a little of the reserved tomato sauce, drizzle with the reserved 2 tablespoons of olive oil, and bake at 180°C for about 15 minutes, allowing the flavors to meld.

Remove the dish from the oven, sprinkle the crumbled feta over each eggplant slice, and return it to the oven for another 5-10 minutes, until the feta softens and the flavors come together.

Serve immediately while hot.

TIPS

For a richer, more traditional version, you can fry the eggplant slices instead of baking them.

TIPS

This dish pairs beautifully with roasted lamb as a side, but it is equally delicious served as a vegetarian main course.