Friday, 17 February 2012

Baked Eggplant with Cheese

Last week, I thought of making a Greek veggie dish for the husband. While I was at the grocery, I decided to make something with eggplant. Then I realized I still have some leftover feta cheese at home, so I just tried to look up for some nice recipe guides online.

  • 1 lb eggplant (the oval shaped, dark skinned type)
  • 1/3 cup olive oil
  • sea salt
  • coarsely ground black pepper
  • 1/2 cup cheese (feta or mozzarella)
  • 2/3 cup tomato puree
  • 1/4 cup tomato paste
  • 1 medium-sized bell pepper, chopped
  • 2 cloves garlic, minced
  • 1/2 onion, chopped
  • paprika
  • garlic powder
  1. Preheat oven to 180 degrees Celsius. Grease a 9 inch pan. Set aside.
  2. In a pan, saute onion, garlic and bell peppers. Add tomato puree and paste. Season with salt, pepper, paprika and garlic powder. Let simmer for about 10 minutes. Remove from heat.
  3. Using a mandoline, slice the eggplant thinly. Coat each side with olive oil.
  4. Arrange the eggplant slices on the pan. Season with salt and pepper. Top with crumbled cheese and the tomato sauce.
  5. Bake for about 40 minutes or until the eggplant becomes tender.

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