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Melitzanes sto fourno (Greek baked eggplant) recipe
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Prep Time:
35 minutes
35 minutes
Cook Time:
95 minutes
95 minutes
Total Time:
130 minutes
130 minutes
Indulge in a classic Greek dish of slow-baked eggplant with tangy feta and fresh tomato sauce for a Mediterranean delight.
Ingredients:
- 3 medium eggplants
- 125ml (1 ⁄2 cup) olive oil
- 1 brown onion, finely chopped
- 6 vine ripened tomatoes, peeled, deseeded, chopped (see tip)
- 44.40 gm tomato paste
- 20.00 ml chopped fresh basil leaves, plus extra small leaves, to serve
- 8.00 gm brown sugar
- 200g Greek feta, crumbled
- Micro herbs, to serve
Instructions:
- Cut the eggplant in half lengthwise and make a crosshatch pattern on the flesh. Sprinkle with salt and let it sit for 30 minutes to soften.
- Heat 2 tbsp oil in a large saucepan over medium heat. Sauté the onion for 10 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in tomato, tomato paste, basil, sugar, and 125ml (1/2 cup) water. Simmer for 15 minutes until it boils. Reduce heat to low and continue simmering for 20 minutes until thick. Season to taste.
- Preheat the oven to 200C/180C fan forced and lightly grease a large baking dish with olive oil.
- Wash eggplant under cold water and then dry gently. Heat some oil in a large frying pan over medium heat. Place half of the eggplant, cut-side down, and cook for 5-8 minutes until golden. Transfer to a dish. Repeat with the remaining oil and eggplant slices.
- Pour the tomato mixture over the eggplant, then cover the dish with foil. Roast for 30 minutes, or until the eggplant is tender. Sprinkle with feta and roast uncovered for another 10 minutes until golden. Finish off by topping with extra basil and micro herbs.