Looking for a healthy and flavorful meal that’s quick to prepare? This savory baked eggplant dish is perfect for busy weeknights or a light weekend lunch. With just a few ingredients like tomato puree, garlic, and cheese, you can create a delicious and wholesome meal that is packed with Mediterranean flavors. This dish offers a delightful combination of tender roasted eggplant, rich tomato sauce, and a crispy cheese and breadcrumb topping that will keep you coming back for more!
Ingredients:
- 2 eggplants
- 1 teaspoon salt
- 3 tablespoons olive oil
- 5g dried ginger
- Oregano, to taste
- Basil, to taste
- 2 cloves of garlic, minced
- Salt and black pepper, to taste
- 150 ml tomato puree
- 1 tablespoon olive oil (for the sauce)
- Paprika, to taste
- 100 grams of cheese, grated
- Breadcrumbs, for topping
Instructions:
- Prepare the Eggplant
- Preheat your oven to 180°C (350°F).
- Slice the eggplants lengthwise into thick slices, about 1 cm (0.4 inches) each. Sprinkle them with salt and set aside for 10 minutes to draw out any excess moisture. Afterward, gently pat the eggplant slices dry with a paper towel.
- Roast the Eggplant
- Drizzle the eggplant slices with olive oil and arrange them on a baking sheet. Sprinkle the dried ginger, oregano, basil, salt, and black pepper over the slices.
- Roast the eggplant in the preheated oven for about 15 minutes, or until they are soft and slightly golden.
- Prepare the Tomato Sauce
- While the eggplant is roasting, heat 1 tablespoon of olive oil in a small saucepan over medium heat.
- Stir in the minced garlic and cook for roughly 1 minute, or until it releases its aroma.
- Add the tomato puree, paprika, and a pinch of salt and pepper to the pan.
- Cook at a gentle simmer for 5-7 minutes, stirring from time to time, until the sauce begins to thicken.
- Assemble the Dish
- Once the eggplant slices are roasted, remove them from the oven. Spoon the tomato sauce evenly over each eggplant slice, making sure to cover them generously.
- Add the Toppings
- Sprinkle the grated cheese evenly over the sauced eggplants. Then, top with a thin layer of breadcrumbs to create a crispy finish.
- Bake Again
- Return the eggplant to the oven and bake for another 10-12 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Serve and Enjoy
- Once baked, remove the eggplant from the oven and let it cool for a couple of minutes.
- Serve warm as a main dish or as a flavorful side, garnished with a sprinkle of fresh basil if desired.
Conclusion:
This baked eggplant dish is a delicious combination of simple ingredients that come together to create a hearty, flavorful meal. The tender eggplant, rich tomato sauce, and cheesy, crispy topping make this dish perfect for any occasion. Whether you’re preparing a quick dinner for the family or looking for a healthier, satisfying alternative to heavier meals, this recipe is sure to become a favorite in your kitchen.