Low-calorie baked aubergine with tomatoes and garlic. This eggplant side dish will perfectly decorate both the party table and your waist. Combine this simple eggplant side dish with juicy main dishes, such as fried mushrooms or baked fish, or Italian chicken cutlets.


BAKED EGGPLANT & TOMATO

Ingredients (3-6 servings)

  • 2 Medium-sized Eggplant (~ 900 g)
  • 500 g Tomatoes
  • 1 Garlic Clove
  • Bunch of Parsley
  • Olive Oil
  • Salt
  • Black Pepper

INSTRUCTIONS

Cut the eggplant into slices about 7-10 mm thick. Using a sharp knife, shallow the eggplant slices crosswise, on one side only. Salt eggplant slices abundantly, leave for 20 minutes to remove the bitterness. Rinse the eggplants with cold running water, dry on a paper towel.

Cut tomatoes into quarters, remove the seeds. Cut the pulp into cubes. Peel the garlic clove, finely chop. Finely chop the parsley leaves.

Put the tomatoes in a bowl, add the garlic and parsley. Pour olive oil, salt, and pepper, mix gently.

Grease the fireproof form with 2-3 tablespoons of olive oil. Put the eggplant slices in one layer, add a little salt. Put some chopped tomatoes on top. Cover with a second slice of eggplant, forming a turret. Lightly salt and pepper. Put the tomatoes, cover with a third slice of eggplant. Put the remaining tomatoes on top.

Bake the eggplant for about 40 minutes at 200C.

Grilled Eggplant with Tomatoes
Roasted Eggplant
    Low-calorie baked aubergine with tomatoes and garlic.

    Roasted Eggplant & Tomatoes

    Servings: 3-6

Ingredients

  • 2 Medium-sized Eggplant (~ 900 g)
  • 500 g Tomatoes
  • 1 Garlic Clove
  • Bunch of Parsley
  • Olive Oil
  • Salt
  • Black Pepper

Instructions

  1. Cut the eggplant into slices about 7-10 mm thick. Shallow the eggplant slices crosswise, on one side only. Salt eggplant slices abundantly, leave for 20 minutes. Rinse the eggplants with water, dry on a paper towel. Cut tomatoes, remove the seeds. Cut the pulp into cubes. Finely chop the garlic clove. Finely chop the parsley leaves. Put the tomatoes in a bowl, add the garlic and parsley. Pour olive oil, salt, and pepper, mix.
  2. Grease the fireproof form with 2-3 tbsp of olive oil. Put the eggplant slices in one layer, add a little salt. Put some chopped tomatoes on top. Cover with a second slice of eggplant. Lightly salt and pepper. Put the tomatoes, cover with a third slice of eggplant. Put the remaining tomatoes on top. Bake the eggplant for about 40 minutes at 200C.
    roasted eggplant, baked eggplant, eggplant and tomatoes