Description
A simple yet flavorful Greek dish featuring tender eggplants and juicy tomatoes, topped with crumbled feta and fresh basil.
Ingredients
Scale
- 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