Simple is beautiful, and less is more, and this is how I would like to start the summer off. A simple yet very summery dish, cool in character and spicy at will. If I could use this spicy factor and persuade summer into bringing both feet into the season here in Boston, I’ll be doubly pleased.
Small eggplants (about 8-9 cm) and fresh organic vine tomatoes are called for in this very simple Greek recipe. These ladies, accompanied by olive oil, garlic and a touch of spice, is all this sisterhood of ingredients you need to achieve summer’s palette to its fullest potential. In addition, if you add a little basil and crumbled feta cheese at the end, you will have achieved a Greek flavorful glorification of simplicity.
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Summer Flavors
- Total Time: 50 minutes
- Yield: 4 servings
Description
A simple yet flavorful Greek dish featuring tender eggplants and juicy tomatoes, topped with crumbled feta and fresh basil.
Ingredients
- 4 small eggplants (about 8-9 cm each)
- 2 large tomatoes, peeled and cubed
- 2 cloves garlic, finely minced
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 small chili pepper, deseeded and chopped
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Crumbled feta cheese, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the cubed tomatoes, minced garlic, balsamic vinegar, chopped chili pepper, half of the olive oil, salt, and pepper. Mix well and let it marinate while you prepare the eggplants.
- Cut the eggplants into halves and score the flesh in a crisscross pattern, being careful not to cut through the skin.
- Heat the remaining olive oil in a large skillet over medium heat. Place the eggplants cut-side down and cook for about 5 minutes until they are golden brown.
- Transfer the eggplants to a baking dish, cut-side up. Spoon the marinated tomato mixture over the eggplants.
- Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tomatoes are slightly caramelized.
- Remove from the oven and let cool slightly. Garnish with fresh basil leaves and crumbled feta cheese before serving.
Notes
- Use small eggplants for the best texture and flavor.
- Fresh organic vine tomatoes are recommended for their sweetness.
- Adjust the amount of chili pepper to your taste for spiciness.
- This dish can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 7
- Sodium: 250
- Fat: 13
- Carbohydrates: 14
- Fiber: 5
- Protein: 4
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
- Greek-style Grilled Asparagus Salad with Tomatoes and Feta
- Stuffed Zucchini Boats
- Warm Puy Lentil Salad with Golden Halloumi
- Fried Green Tomatoes Caprese Salad
Frequently Asked Questions
Why does the recipe call for small eggplants (8–9 cm) rather than large ones?
I specify small eggplants for the best texture and flavor. Smaller eggplants have fewer seeds, thinner skin, and a less bitter, more tender flesh — they also fit neatly in a baking dish cut-side up with the tomato topping.
Why is the eggplant flesh scored in a crisscross pattern before baking?
Scoring the flesh allows the olive oil and tomato mixture to penetrate deeper into the eggplant during the 25–30 minute bake at 375°F (190°C), resulting in more evenly seasoned flesh rather than just a flavored surface.
Can this dish be served cold or at room temperature?
Yes — this dish can be served warm or at room temperature, making it a good option for a buffet or a dish prepared ahead.
Beautiful flavors here…fresh, simple and delightful :)
YUM. Eggplant is a family favorite, and I agree that simple food with the right ingredients is often best. Will have to try this one after the SF Farmer’s Market this weekend!
@thesweettalker.blogspot.com
I agree that less is more, this is great!