Name: Roasted eggplants with tomatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 2 onions; 4-5 cloves garlic; 3+3 teaspoons olive oil; Salt and freshly ground black pepper; 6 small tomatoes; 4 small eggplants¾; 2 bay leaves

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These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.

Roasted eggplants with tomatoes

Natalija

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Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Ingredients

2 onions
4-5 cloves garlic
3+3 teaspoons olive oil
Salt and freshly ground black pepper
6 small tomatoes
4 small eggplants¾
2 bay leaves

Instructions

Peel the onions and garlic and cut them into large pieces.
Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.
Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.
Place the stuffed eggplants on top of the onions in the baking dish.
Season with salt and freshly ground black pepper, and add a few bay leaves.
Drizzle the remaining olive oil over the eggplants.
Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
Insert the tomato slices into the cuts in the eggplants.
Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
Drizzle the remaining olive oil over the eggplants.
Bake for about 1 hour, until tender.
If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.