Baked Eggplant With Tomatoes - Melitzanes Imam
User Reviews
4.3
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Prep Time
5 mins
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Cook Time
1 hr 20 mins
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Servings
4 eggplant boats
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Calories
572 kcal
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Course
Side Dish, Main Course
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Cuisine
Greek
Baked Eggplant With Tomatoes - Melitzanes Imam
Description
Baked Eggplant With Tomatoes – Melitzanes Imam begins by preparing eggplant "boats" which are soaked to reduce bitterness, then scored and baked with generous olive oil until soft and slightly browned. The tomato sauce complements the eggplants, cooked gently with garlic, onion, and fresh tomatoes, and seasoned with kosher salt, black pepper, and ground nutmeg for depth. The combination gives the eggplants a rich and fragrant topping that highlights their natural creamy texture while the tomato sauce adds a fresh, mildly spiced element.
The roasting process softens the eggplant flesh and creates a tender base ideal for the flavors of the tomato sauce to meld. The scoring allows heat penetration, helping cook the interior evenly. This dish is suited as a flavorful vegetable side or a light vegetarian entrée, pairing well with grains or bread to soak up the sauce.
Ingredients
- 2 large eggplant
- 1 cup olive oil (for the eggplants)
- + a splash of olive oil (for the sauce)
- 1 large red onion cut into slices
- 8 garlic cut into chunky bits, cloves
- 3 medium-sized tomatoes cut into 2cm / 1-inch pieces, ripe
- 1 teaspoon tomato paste
- a handful parsley chopped, fresh
- ⅓ teaspoon ground nutmeg
- salt kosher salt, freshly ground pepper
- black pepper 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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