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