A light olive-oil dish where sliced eggplants are lightly fried in the oven and meet a generous tomato and onion sauce. One of the simple flavors of Aegean cuisine, this recipe is left to rest at room temperature and accompanies lunch or dinner tables.
Wash the eggplants and slice them about 1 cm thick, salt them and let rest for 15 minutes, then pat dry with paper towels.
Arrange the slices on a baking tray lined with parchment paper, drizzle a thin layer of olive oil over them, and bake in a preheated oven until one side is browned.
Sauté the onion in olive oil until softened, add the garlic and grated tomato, and cook over low heat until the sauce thickens.
Pour the tomato sauce over the browned eggplant slices, sprinkle with salt and black pepper, and bake for a few more minutes. Note: Do not raise the oven temperature too high — the eggplant's inside should soften without the outside burning.
Remove from the oven and let rest until it reaches room temperature, then sprinkle with parsley and serve.
Important: Salt the eggplant slices and let them rest for 15 minutes before arranging them in the oven; this removes bitterness and reduces oil absorption. Caution: Don't raise the oven temperature too high — the eggplant should soften inside without burning on the outside. Allergen: contains no common allergen.
If you brush the eggplants with a thin layer of olive oil before putting them in the oven, you'll use less oil and also get the slices to brown evenly.
Admin DadaGastro · verified in test kitchenÖlçüleri gram cinsinden verseniz daha net olur, bardak ölçüsü bende farklı çıktı. Tarifte yazan sıcaklık bende biraz yüksek geldi, kısarak denedim.
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