Baked Eggplant With Tomatoes - Melitzanes Imam
User Reviews
4.3
180 reviews
Good
-
Prep Time
5 mins
-
Cook Time
1 hr 5 mins
-
Servings
4 eggplant boats
-
Calories
572 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Greek
Baked Eggplant With Tomatoes - Melitzanes Imam
Report
Eggplant boats topped with chunky fresh tomato sauce that's loaded with onions and garlic. This traditional Greek dish is very easy to make using fresh ingredients.
Share:
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
- ⅓ teaspoon ground nutmeg
- kosher salt + freshly ground pepper
Instructions
- Remove the tops and bottoms of the eggplants. Cut them in half lengthwise to create eggplant boats.
- Place the eggplants in a big bowl with cold water and soak them for 30 minutes. You may place a plate on top to weigh them down. The soaking helps remove the bitter flavor from eggplants skin.
- Preheat oven to 230°C / 446°F.
- Drain the eggplants and place in a casserole dish. Score them with a knife creating deep criss-cross lines to help the eggplants bake well in the center. Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant.
- Season the eggplants with kosher salt and freshly ground pepper.
- Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce.
- Heat the splash of olive oil in a skillet over medium heat. Add the garlic and the onion slices and cook until completely softened.
- Stir in the tomatoes and season with some kosher salt, ground pepper, and ground nutmeg. Cook for about 10-15 minutes stirring occasionally, until tomatoes start to drain and become mushy. Add the tomato paste and cook for 2 minutes more stirring occasionally.
- Using a fork press the eggplants a bit to make some space for the sauce to sit on. Add spoonfuls of the sauce on the eggplant boats. Reduce heat to 160°C / 320°F and slow-cook the eggplants for about 35 minutes. Then raise the temperature again to 200°C / 392°F and roast the eggplants for about 10-15 minutes more.
- Serve with chopped fresh parsley on top.
Nutrition Information
Show Details
Serving
1g
Calories
572kcal
(29%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
55g
(85%)
Saturated Fat
8g
(40%)
Sodium
24mg
(1%)
Potassium
822mg
(23%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
844IU
(17%)
Vitamin C
22mg
(24%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4eggplant boats
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 572kcal | 29% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 55g | 85% |
| Saturated Fat | 8g | 40% |
| Sodium | 24mg | 1% |
| Potassium | 822mg | 17% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 844IU | 17% |
| Vitamin C | 22mg | 24% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
180 reviews
Good
Other Recipes
You'll Also Love
