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Baked Eggplants with Tomato and Basil
This quick and delicious recipe is the definition of summer food! The sweet roasted eggplants go well with the juicy tomatoes, and the fresh basil leaves just add depth to this simple, plant-based dish.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 220°C.
  2. Place parchment paper on a baking sheet and brush it with some extra virgin olive oil.
  3. Clean the eggplants and wipe dry with a paper towel. Trim the stems off from the eggplants. Slice them lengthwise 1 cm or 1/2 inch thick.
  4. Place the eggplants cut side down on the baking sheet. Drizzle extra virgin olive oil over them. Season with salt and pepper and roast for 10'.
  5. Clean the tomatoes. Seed and dice them.
  6. After 10' take the eggplants out of the oven. Layer the tomatoes on top of them and bake again for 10'.
  7. When serving the baked eggplants with tomatoes, garnish with fresh basil leaves thinly sliced.
Recipe Notes

This is a very light and yummy recipe. Baked Eggplants with Tomato and Basil can be served hot or cold.

They can be eaten as a meze with ouzo or as a side dish or as a main dish.

You can add green chili peppers if you prefer spicy foods.

Vegetarians could add a  last layer of mozzarella or feta cheese.

 

Baked Eggplants with Tomato and Basil

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