Local productsMonday 14 August 2017

Recipe of the Week: Baked eggplants with tomatoes and garlic

Baked eggplants are a very simple, easy-to-prepare and light dish, great for Summer and a Ferragosto's - August 15th Italian national holiday - picnic.

Credits: ifood.it

Baked eggplants are a very simple, easy-to-prepare and light dish. The eggplants  are cut into slices, then baked in the oven and seasoned with a fresh tomato, garlic and basil sauce to make a healthy  dish. Additionally, as soon as they come out of the oven, just grate some seasoned sheep cheese and bring this tasty delicacy to the table!

Ingredients for 4 people:

  •  2 eggplants 
  •  150 gr of ripe tomatoes
  •  1 clove of garlic
  •  20 gr of seasoned sheep cheese 
  •  salt
  •  Extra-virgin olive oil
  •  basil


Wash the eggplants, cut them into thin slices and bake them.

Place them on a baking sheet (avoiding overlap) and pour some extra-virgin olive oil. Bake for 20 minutes in a preheated oven at 180 ° C.

Wash the tomatoes, divide them into 4 and season with garlic, basil, salt and extra-virgin olive oil.

Take the eggplants out of the oven, season with the prepared tomatoes and bake for another 10 minutes, still at 180 ° C.

Now your baked eggplants are ready: let them cool, sprinkle with grated sheep cheese and serve.

Buon appetito!

Deborah Bellotti

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