Eggplant in the Oven (Greek Eggplant)

Recipe by Melody and Braxton Allred

Heat: 390°F
Time: 15 min
Makes: Not recorded

In honor of our summer working in Greece, this was one of our favorite dishes to get at all the little restaurants that lined the cobble-stoned alleyways! Easy and delicious.

Ingredients

1 - 2 large eggplants (the fat ones not Tomato sauce: (can use canned tomato the skinny ones) - sliced in half
sauce, but add a few extra spices) lengthwise and score inside in a
¼ cup olive oil criss-cross pattern without cutting
5 cloves of garlic sliced through the skin
14 ounces chopped tomatoes Olive oil for baking Fresh basil optional
3 ounces feta cheese
1 teaspoon salt
Pepper to taste
1 teaspoon sugar
½ tablespoon balsamic vinegar
1. Preheat 390 degrees F then brush the eggplant with a generous amount of olive
oil, sprinkle with a bit of salt and then bake each half facedown in a baking dish
for about 45 minutes or until the flesh is soft.
2. Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan
with a large surface area, then add the garlic. Cook for a couple of minutes (don’t
brown the garlic), then add chopped tomatoes, herbs, and salt and pepper. Half
fill the empty tomato can with water and add that to the pan, too. Let simmer for
15 minutes, then remove herb sprigs. Add sugar and balsamic vinegar and stir in.
3. Pour the tomato sauce over the eggplants, then crumble over the feta. Bake for
about another 15 minutes or until the tomato sauce is bubbling.

Method

01
1 - 2 large eggplants (the fat ones not Tomato sauce: (can use canned tomato the skinny ones) - sliced in half sauce, but add a few extra spices) lengthwise and score inside in a ¼ cup olive oil criss-cross pattern without cutting 5 cloves of garlic sliced through the skin 14 ounces chopped tomatoes Olive oil for baking Fresh basil optional 3 ounces feta cheese 1 teaspoon salt Pepper to taste 1 teaspoon sugar ½ tablespoon balsamic vinegar
02
Preheat 390 degrees F then brush the eggplant with a generous amount of olive
03
oil, sprinkle with a bit of salt and then bake each half facedown in a baking dish for about 45 minutes or until the flesh is soft.
04
Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan
05
with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add chopped tomatoes, herbs, and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for 15 minutes, then remove herb sprigs. Add sugar and balsamic vinegar and stir in.
06
Pour the tomato sauce over the eggplants, then crumble over the feta. Bake for
07
about another 15 minutes or until the tomato sauce is bubbling.