Greek Baked Eggplant with Tomatoes and Cheese

Greek Baked Eggplant with Tomatoes and Cheese

45 min
Medium
1 serv.
330 g / 1 serv.

Rating

Average rating:—

Description

Oven-baked eggplant with tomatoes, cheese and a crispy crust inspired by Greek crumble

  1. Cut the eggplant into 1 cm slices, salt and leave for 10 minutes, then pat dry with a paper towel
  2. Fry the eggplant slices in sunflower oil on both sides until golden brown
  3. Slice the tomato thinly, finely chop the garlic, tear the basil leaves
  4. Place the eggplant in a baking dish, top with tomatoes, sprinkle with garlic, basil, salt and pepper
  5. Grate the cheese, mix with breadcrumbs, flour, oregano and cold butter until crumbly
  6. Sprinkle the vegetables with the cheese crumble, drizzle with olive oil and bake in a preheated 190°C oven for 20-25 minutes until golden
503
152 kcal / 100 g
kcal
12.9 g
3.9 g / 100 g
Protein
25.9 g
7.8 g / 100 g
Carbohydrates
39.7 g
12.0 g / 100 g
Fats