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Sandra CoyeHello Dolly Bars 3 days ago
Why don't you allow us to download the recipes?
JoAnne, if you don't like coriander you can just s...
JoAnnePoultry Seasoning 16 days ago
Can I use any other ingredient for the coriander?
You are welcome, Dolly :)
DollyBaked Goat Cheese Dip 1 month ago
Thank you.
I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 2 months ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 2 months ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 3 months ago
Dear Liz,Yes, the cup measurements are American, d...

Baked Eggplant With Tomatoes Greek Style

Blossom Lady
Nov 03, 2020 07:39 AM
Baked Eggplant With Tomatoes Greek Style

Eggplant boats topped with chunky and saucy, fresh tomato topping that's loaded with onions and garlic. This traditional Greek dish is very easy to make using fresh ingredients.

Traditionally, in this recipe, the eggplants are deep-fried. But I’ve skipped this and roasted the eggplants in the oven instead. Because eggplants are a heavy and fulfilling vegetable that tends to absorb oil like a sponge. That’s why in this recipe I find it better to simply roast the eggplants with just the ⅓ of oil you would be getting if you fried the eggplants. Also, this recipe calls for lots of garlic and onion, which is what makes this dish a bit heavy, but also very very flavorful!

Ingredients:

  • 2 large eggplants
  • 1 cup olive oil (for the eggplants)
  • + a splash of olive oil (for the sauce)
  • 1 large red onion cut into slices
  • 8 garlic cloves cut into chunky bits
  • 3 medium-sized ripe tomatoes cut into 2cm / 1-inch pieces
  • 1 teaspoon tomato paste
  • a handful fresh parsley chopped
  • 1/3 teaspoon ground nutmeg
  • kosher salt + freshly ground pepper
Prep Time:
5 minutes
Cook Time:
80 minutes
Total Time:
85 minutes
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