Baked eggplants

Baked eggplants

Baked eggplants

Directions

  1. Sautee the onions in a frying pan.
  2. Peel, chop and mash the fresh tomatoes (use 2 tins of preserved chopped tomatoes instead). Mash the garlic cloves in a mortar or with your fork. Mix the tomato paste with the garlic.
  3. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width.
  4. Butter an orthogonal pan and place the eggplant slices.
  5. Boil the tomato paste with the onions for a while.
  6. Then, pour the tomato mixture on top of the eggplant slices.
  7. Preheat the oven in 200 degrees C and bake for 45 minutes.

Ingredients

  • 1/4 kg chopped onions
  • 1/2 kg fresh tomatoes or 2 tins of canned tomatoes
  • 2 garlic cloves
  • 1 kg round eggplants
  • salt
  • pepper
  • olive oil
 

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