התמונה להמחשה בלבדImam Bayildi: Baked Eggplant and Tomatoes
A classic Mediterranean vegetable bake harmonizing layers of tender roasted eggplants with succulent tomatoes baked to achieve a perfect concentration of flavors. The infusion of premium olive oil, garlic, and fresh oregano lends a magnificent aromatic depth, making it an elegant and comforting accompaniment for any family gathering or festive occasion.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Start by preparing the onion base: in a heavy pot, mix the sliced onions, crushed garlic, coriander seeds, oregano and olive oil.
- 2Cook over medium heat for about 30 minutes, stirring constantly until the mixture is soft and fragrant.
- 3Divide the onion mixture between 4 ovenproof pans, filling each one halfway.
- 4
Nutrition
- Calories
- 50
- Protein
- 1.2g
- Carbs
- 4.8g
Chef tips
For a spicy kick, add chopped chili peppers to the onion mixture. Top with crumbled feta for a festive touch.
Culinary reasoning
A classic Mediterranean vegetable bake harmonizing layers of tender roasted eggplants with succulent tomatoes baked to achieve a perfect concentration of flavors. The infusion of premium olive oil, garlic, and fresh oregano lends a magnificent aromatic depth, making it an elegant and comforting accompaniment for any family gathering or festive occasion.
