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Recipe
Baked Aubegines / Eggplants With Cheese (Greek) Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 109 | 62% |
| Total Fat 12.43g | 16% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 314mg | 13% |
| Potassium 362mg | 10% |
| Total Carbs 9.02g | 2% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.77g | 3% |
| Protein 8.76g | 14% |
Ingredients Convert Measures
- 2 lb Eggplants
- 3 Tbsp. Extra virgin olive oil
- 3 x Cloves garlic, thinly sliced
- 4 lrg Ripe tomatoes, peeled and minced
- 1 Tbsp. Tomato paste, dissolved in
- 6 Tbsp. Water
- 3 Tbsp. Finely minced fresh parsley
- Salt and pepper
- 4 ounce Grated parmesan cheese or possibly kefalotiri
Directions
- Peel eggplant, leaving stripes of skin, cut into 1/2 inch slices. Sprinkle with salt and drain in collander.
- OVEN: 350F.
- Heat oil in large frying pan. Squeeze eggplant dry. Fry for 5 min or possibly till beginning to brown, adding oil as needed. Drain on paper towels.
- Layer slices into a casserole dish.
- In fry pan, saute/fry garlic and tomatoes, then add in thinned tomato paste; mix and cook till liquid is evaporated. Season with salt, pepper and parsley and pour over eggplant. Dribble oilive oil on top and add in grated cheese.
- Bake for 30 min till brown.
- The book was about Greece - first halve travel; second half recipes.
- MELITZANES STO FOURNO serves 4 to 6.
