Description
Greek Baked Eggplant with Tomato is a delicious Mediterranean dish that combines the rich flavors of eggplant, tomatoes, garlic, and olive oil for a satisfying dinner.
Ingredients
- 2 large eggplants, sliced
- 4 ripe tomatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Arrange the eggplant slices on a baking sheet and drizzle with olive oil.
- Sprinkle the minced garlic, salt, pepper, and oregano over the eggplant.
- Top with chopped tomatoes.
- Bake in the preheated oven for 30-35 minutes, until the eggplant is tender and the tomatoes are roasted.
- Garnish with fresh basil leaves before serving.
Notes
- For a richer flavor, let the dish sit for a few minutes before serving to allow the flavors to meld.
- Serve with crusty bread or over rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg