Wednesday, January 11, 2012

Baked Eggplant with garlic and basil

Many months ago I discovered a new and delicious way to prepare eggplant. It's  in the elegant fan shape, a recipe I found here. (if you scroll to the bottom of the page, you will find the english version) It's easy to prepare and healthy because it's baked not fried!  Before, I was a bit apprehensive about cooking with an eggplant, the only way I knew how to prepare it was fried, and you know how much oil it can soak up!  But this recipe is super easy to make and doesn't require much time, and the aroma of the basil is amazing! 

Fresh basil from my 'garden'

1 eggplant
3 large tomatoes cut in half then sliced thin
300gm of feta crumbled
3 garlic cloves finely chopped
cup of parsley
olive oil
basil (best if fresh but can also use dry)
salt

Wash the eggplant, dry and cut slices as thin as you can but make sure the cut slices are attached to the top,
salt in between slices and let rest for 30 minutes. After 30 minutes drain water (won't be much) then oil all slices and stuff in between slices with all the ingredients as much as you can.

Bake at 350F for about 45-60 minutes (baking time depends on size of eggplant)

are you an eggplant fan?

6 comments:

  1. I adore aubergine!
    Could eat them daily.
    My favourite dish is baked aubergine with cheese and loads of fresh garlic;-)

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  2. Dear Elisa, I am so glad you have adapted this recipe. I have been making it for years and years, and guess what, still can not get my husband to eat egg plant, so I eat the entire thing by myself. I follow you and your little girl is so cute especially on the pictures that look like they are from the North pole, glaciers.

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  5. Don't fry, don't bake, put them on the grill !!!!
    After roasting them, they are delicious into a salad !
    And what about stuffing two slices with some cheddar and prsut (that famous croatian ham), dipping it in batter and baking it (like pancakes).
    After slicing sprinkle it with some Vegeta to add flavour and remove moist.
    This version is delicious hot as well as cold on a picknick.
    And whenever preparing a stew, either with vegetables, fish or meat, add some eggplant to it, cut in cubes.
    Or, to finish, cut them in half, remove the centers, fill it with whatever you like, top it with some cheese and put it in the oven.
    And never ever again say again you are afraid of fatty eggplants, ha ha ha.
    (Happy me, as my docters said yesterday I'm doing fine with those six broken ribs).

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  6. great food, looks yummy! I hope you enjoy it!

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Thank you for your comments!

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