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Baked Eggplant
Description: Vegetarian main meal or side dish. The eggplant is softened first, then baked slowly with other ingredients in the oven. It is not difficult to make, but you do need to give yourself plenty of time for it to cook in the oven. It is a particularly lovely dish when eggplant is at its best in summer/autumn, but can be enjoyed at any time of the year.
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| Serves | Prep Time | Cook Time | Rating | |||||
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| category | Slow and easy | |||||||
| source | YWM | |||||||
| season | All Seasons | |||||||
| This recipe has been bookmarked 6 times. | ||||||||
ingredientsFresh
Pantry
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method1 Preheat oven to 180°C.2 Slice the eggplants in half vertically. If you wish, place these in a colander and sprinkle with salt - leave to drain for approx 20 minutes - this is not essential. 3 Pan fry the halves briefly in olive oil until slightly softened on exterior (sear) 4 Place the eggplants in a single layer in a baking dish FOR SAUCE 1 Chop onion, crush garlic and slice mushrooms. Chop tomatoes if not already done. 2 Saute onions until soft , then add garlic and mushrooms and saute briefly. Finally add tomatoes and red wine (not essential). 3 Simmer with lid on for approximately 20 minutes, then turn heat off and add fresh oregano and olives. 4 Pour sauce over eggplants, cover with foil, and bake in pre-heated oven for 1 hour 5 When cooked, the eggplant will be tender and infused with lovely tomato herby sauce. 6 To serve, squeeze some lemon juice and throw chopped parsley over the top. You can serve it with some nice crusty bread to mop up the juice. tipsFresh oregano can be replaced with 1 ts driedABBREVIATIONS: Tb = Tablespoon; g = grams |
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comments & feedback
- I made this baked eggplant for myself and my two flatmates and we all loved it. It was easy to make and had plenty left over for all three of us to have seconds later in the week. I served it with quinoa, but I think it would work just as well with pasta, cous cous, in a lasagna or with just a big piece of sourdough. Highly recommended.
