Greek Style Baked Eggplant

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.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 555
• Protein: 18 g
• Carbs: 20 g
• Fat: 44 g

Ingredients

• 4 piece Eggplant (aubergine) ( halved )
• 2 piece Yellow onion ( thinly sliced )
• 3 piece Garlic ( minced )
• 500 g Round tomato ( crushed )
• 100 ml Extra virgin olive oil
• 100 g Dry goat cheese ( crumbled )
• 1 pinch Cinnamon powder
• 1 pinch White sugar
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground
• 20 g Flat-leaf parsley ( chopped )
• 150 g Feta cheese ( crumbled )

Instructions

1. Preparing the eggplants

   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. Browning the flesh

   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. Making the filling

   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. Slow baking

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. Best reheated gently in the oven to maintain the melting texture.