Eggplant slices are lightly browned in the oven, then paired with a generous tomato and onion sauce in this light olive oil dish. This simple Aegean-style recipe is served after resting at room temperature.
Wash the eggplant and cut it into slices about 1 cm thick. Salt the slices and let them stand for 15 minutes, then pat them dry with paper towels.
Arrange the slices on a parchment-lined baking sheet, drizzle them with a little olive oil, and bake in the preheated oven until browned on one side.
Sauté the onion in olive oil until softened. Add the garlic and grated tomatoes, and cook over low heat until the sauce thickens.
Pour the tomato sauce over the browned eggplant slices, season with salt and black pepper, and bake for a few more minutes. Caution: Do not set the oven temperature too high; the eggplant should soften inside without burning on the outside.
Remove the dish from the oven and let it rest until it reaches room temperature. Sprinkle with parsley and serve.
Important: Salt the eggplant slices and let them stand for 15 minutes before baking; this draws out bitterness and helps reduce oil absorption. Caution: Do not set the oven temperature too high; the eggplant should soften inside without burning on the outside. Allergen: Contains no common allergens.
Ölçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı. Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim.
Tarifte glutensiz un kullanılabilir mi acaba? Malzemeler oda sıcaklığında mı olmalı, buzdolabından çıkar çıkmaz mı kullanılmalı?
Pişirirken evin her tarafı kokladı, komşular bile sordu. Çocuklar sebzeli olduğunu fark etmeden yediler, bu da ayrı bir başarı.
Fırın sıcaklığını yanlış ayarlamışım, alt kısmı fazla kızardı.
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