Eggplants Baked with Tomatoes
Main Dishes • Greek
Description
Eggplants baked with tomatoes
Ingredients
- Eggplants 30 oz
- Tomatoes 6 pieces
- Onion 1 head
- Vegetable Oil 4 tablespoons
- Garlic 2 cloves
- Chopped Sage Leaves 2 tablespoons
- Green peppercorns 1 teaspoon
- Ground Cinnamon a pinch
- Sugar a pinch
- Breadcrumbs 3 tablespoons
- Butter 0 oz
- Cheshire Cheese 1 tablespoon
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the sliced eggplants in a colander, sprinkle with two teaspoons of salt, and place under a weight for one hour.
Step 2
Transfer the eggplants to a skillet with heated vegetable oil. Sauté, add the onion, and cook until softened. Incorporate the remaining ingredients, season with salt and pepper, and simmer on low heat for 5 minutes.
Step 3
Transfer the mixture to a baking dish, sprinkle with cheese and breadcrumbs. Bake on the top rack of the oven for 30 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!