Greek Style Baked Eggplant
Ingredients
- 4 pcEggplant (aubergine) (halved)
- 2 pcYellow onion (thinly sliced)
- 3 pcGarlic (minced)
- 500 gRound tomato (crushed)
- 100 mlExtra virgin olive oil
- 100 gDry goat cheese (crumbled)
- 1 pinchCinnamon powder
- 1 pinchWhite sugar
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 20 gFlat-leaf parsley (chopped)
- 150 gFeta cheese (crumbled)
Method
Melt-in-the-mouth eggplant flesh soaked in olive oil and reduced tomato. The skin is shriveled and almost caramelized, releasing scents of cinnamon and confit garlic.
- 1
Cut the eggplants in half lengthwise. Score the flesh with the tip of a knife without piercing the skin. Salt generously to draw out the water for 15 minutes.
- 2
In a skillet, heat the olive oil. Place the eggplants flesh-side down. Sauté until the surface is golden brown and the flesh begins to soften.
- 3
Remove the eggplants. In the same oil, sauté the sliced onions and garlic. Add the crushed tomatoes, sugar, and cinnamon. Simmer over medium heat until the sauce thickens and coats the spoon.
- 4
Place the eggplants in a dish, flesh-side up. Spread the reduced tomato sauce over them. Sprinkle with crumbled dried goat cheese and feta. Bake at 180°C until oil beads on the edges of the dish. Garnish with chopped flat-leaf parsley before serving.
Frequently asked questions
How do you get this dish right?
- Don't be stingy with the olive oil; it's what carries the heat to the heart of the eggplant flesh.
- The eggplant is done when it collapses without resistance under the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the fridge. Best reheated gently in the oven to maintain the melting texture.
