Oven-baked eggplants

Name: Oven-baked eggplants - Aurora K.
Ingredients: 1 large eggplant; 1/2 small white onion; 2 green onion stalks; 1/2 red bell pepper; 3 garlic cloves; 100g cherry tomatoes; 3 tablespoons tomato paste; 30g parmesan cheese; 2 bay leaves; parsley; oil; salt; pepper; butter (for greasing the pan)

Savory - Oven-baked eggplants by Aurora K. - Recipia

Oven-baked eggplant with vegetables and parmesan Whenever I cook eggplant in the oven, I rely on this recipe because it's simple and hassle-free. What I appreciate the most is that you don't need rare ingredients or complicated techniques. I've tried both the fried and baked eggplant versions, and both turn out well, depending on how much time you have. It's a recipe I make when I'm in the mood for a hearty meal that doesn't require much effort. Quick Info Total time: about 1 hour Preparation time: 20 minutes Cooking/baking time: 35-40 minutes (including frying and oven time) Servings: 2-3 Difficulty: easy Recipe type: vegetarian main dish, lunch or dinner Ingredients 1 large eggplant 1/2 small white onion 2 green onions 1/2 red bell pepper 3 cloves of garlic 100 g cherry tomatoes 3 tablespoons tomato paste 30 g parmesan 2 bay leaves fresh parsley oil salt pepper butter (for greasing the tray) Preparation method 1. Wash the eggplant and cut it into slices of appropriate thickness. Sprinkle coarse salt on each slice and let them sit in a colander or on a plate for about 15-20 minutes to release their bitter juice. 2. In the meantime, peel and finely chop the white onion. Cut the green onions into thin rounds. Peel the garlic cloves. Remove the seeds from the bell pepper, wash it, and cut it into strips. 3. Wash the cherry tomatoes and cut them in half or into quarters, depending on their size. 4. After the eggplants have drained and released liquid, rinse them quickly with cold water, then dry them well with a paper towel. 5. Heat a pan with a little oil and fry the eggplant slices on both sides, one at a time. Don't overcrowd the pan. When golden, remove them to a paper towel to absorb excess oil. 6. In another pan or the same one, add a bit more oil and sauté the bell pepper and garlic over high heat for about 2-3 minutes, just until they soften slightly and release their aroma. 7. Add the white and green onions to the bell pepper and garlic. Continue to sauté until the vegetables soften but should not be browned. 8. Add the chopped tomatoes and tomato paste over the vegetables, add the bay leaves, and mix. Let it simmer on low heat for 8-10 minutes until the sauce reduces and the vegetables are cooked. Season with salt and pepper at the end. 9. Grate the parmesan and set it aside for assembly. 10. Grease a baking tray with a little butter (or use parchment paper if you prefer less fat). 11. Place a layer of fried eggplant in the tray. Top with the vegetable and tomato sauce and sprinkle the grated parmesan on top. Optionally, you can also add chopped fresh parsley. 12. Preheat the oven to 200°C. Bake the tray for 15-20 minutes until the flavors meld and the parmesan melts. 13. Remove the tray and let it cool for a few minutes. Sprinkle fresh parsley before serving. Why I make this recipe often It's one of the recipes I turn to when I have eggplants and don't want to make salad. It can be prepared in advance, works as lunch or dinner, and remains good the next day. The ingredients are accessible and can be adapted based on what you find in the fridge. Tips and variations Tips If you don't want to fry the eggplants, you can brush them with a little oil and bake them directly in the oven on parchment paper at 200°C until they are lightly browned. Make sure to drain the eggplants well after frying, so they don't remain too oily. Slice the eggplants evenly, not too thin or too thick, so they cook evenly. Don't remove the bay leaves; they give a pleasant flavor to the sauce. Substitutions Parmesan can be replaced with cheese if you don't have parmesan on hand. If you don't have cherry tomatoes, any type of tomatoes will work, cut into cubes. You can use only white onion if you don't have green onions; however, together they give a fresher taste. Variations For more consistency, you can add an extra layer of eggplant and alternate two layers with sauce. If you want a spicier taste, add a little chili when sautéing the vegetables. You can sprinkle a bit of chopped mint at the end for a different flavor. Serving ideas Serve warm as a main dish, alongside fresh bread. It also works as a side dish next to a simple steak if you don't want an exclusively vegetarian menu. Frequently asked questions Can I use smaller eggplants or more eggplants instead of one large one? Yes, as long as you have approximately the same amount of eggplant, you can use more, as long as you slice them evenly. If I don't have tomato paste, can I use diluted tomato sauce? Yes, you can dilute tomato paste with a little water to achieve the consistency of tomato sauce. Is it mandatory to put parmesan? No, if you don't have it or don't consume it, you can omit it or replace it with grated cheese. How salty should the eggplants be at the beginning? Sprinkle coarse salt over all the slices, but don't overdo it. The salt will draw out the bitter juice, and then the eggplants are rinsed to avoid being too salty. What should I do if the vegetable sauce is too liquid? Let it reduce more over low heat before putting it over the eggplants, so the dish doesn't come out watery in the oven. Nutritional values Approximately, one serving has around 230-270 kcal, depending on the amount of oil used. Proteins: 7-9 g per serving. Carbohydrates: 18-22 g Fats: 13-16 g (depends on how much oil and parmesan you use) Reference values for a serving of three, without bread or additional sides. Storage and reheating It can be stored in the fridge for up to 2 days, covered. Reheating can be done either in the oven at 160°C, covered with foil, or in the microwave. The dish is also good the next day, but the texture of the eggplants may become softer. Freezing is not recommended, as they become even softer.

Oven-baked eggplants

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