Baked Tomato & Eggplant
(1)
2 hours 20 minutes
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
1 person made this
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour50min ›
Ready in:2hours20min
- Combine 1 teaspoon of the oil with the garlic and spread inside a medium-sized baking dish.
- 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.
- Cover the dish tighly with foil and bake for 1 1/2 hours. Serve hot or at room temperature.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
0
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