Baked Tomato & Eggplant

Baked Tomato & Eggplant


1 person made this

Eggplants – closely related to potatoes and tomatoes – belong to the deadly nightshade family, but are safe and delicious to eat. They are a good source of dietary fibre, as well as offering some potassium and vitamin C.

Janet Mitchell

Serves: 4 

  • 3 teaspoons olive oil
  • 1 clove garlic, peeled and crushed
  • 1 large eggplant (450g), thinly sliced
  • 500g ripe tomatoes, thinly sliced
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 large onion, thinly sliced
  • Freshly ground black pepper

Preparation:30min  ›  Cook:1hour50min  ›  Ready in:2hours20min 

  1. Combine 1 teaspoon of the oil with the garlic and spread inside a medium-sized baking dish.
  2. Preheat the oven to 190°C. Layer half the eggplant and tomato slices in the dish. Sprinkle with half the oregano and basil, then top with half the onion. Season with pepper and sprinkle with 1 teaspoon of the oil. Repeat with the remaining vegetables, herbs and oil.
  3. Cover the dish tighly with foil and bake for 1 1/2 hours. Serve hot or at room temperature.

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Reviews (1)


Really easy to make. Not a fan, generally speaking. Was a big sloppy pile at the end and a bit overpowering as a sidedish for the pork I served it with. Glad I tried it though. - 28 Mar 2010

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