Baked Eggplants - Melitzanes Fournou
Vegetables
Serves 4
- 1/4 kg chopped onions
- 1/2 kg fresh tomatoes
- 1 kg round eggplants
- 2 garlic cloves
- pepper
- salt
- olive oil
- Sautee the onions in a frying pan.
- Clean, chop and mash the fresh tomatoes (use 2 cans of preserved chopped tomatoes instead).
- Mash the garlic cloves in a mortar. Mix the tomatoe mash with the garlic.
-Wash the eggplants.
-Slice them horizontally in slices of 1 1/2 cm width.
-Butter an orthogonal pan and place the aubergine slices.
- Boil the tomatoe mash with the onions for a while.
-Then, pour the tomatoe mixture into the eggplant slices.
-Preheat the oven in 200 degrees C and bake for 45 minutes.
The eggplants may also be garnished with cheese.
