Baked eggplants - (Melitzanes fournou) Baked eggplants NOTES Garnish them with cheese! Greek : Μελιντζάνες φούρνου Serves / Yields : 4 persons Season:Spring,Summer,Autumn Print this recipe 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 METHOD Sautee the onions in a frying pan. 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. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Butter an orthogonal pan and place the eggplant slices. Boil the tomato paste with the onions for a while. Then, pour the tomato mixture on top of the eggplant slices. Preheat the oven in 200 degrees C and bake for 45 minutes.