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June 25, 2021

GREEK'S BAKED AUBERGINE

1/4 Kg Chopped Onions
1/2 Kg Fresh Tomatoes
2 Cloves Garlic
1 Kilogram Round Eggplants (Aubergine)
Salt to taste
Pinch Pepper
Olive Oil

  1. Sautee the onions in a frying pan.Set aside.

  2. Clean, chop and mash the fresh tomatoes (use 2 cans of preserved chopped tomatoes if have). Mash the garlic cloves in a mortar. Mix the tomatoe mash with the garlic and onion

  3. Wash the eggplants. Slice them horizontally in slices of 1 1/2 cm width. Put the butter on a pan and place the eggplants slices. Simmer 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.

Nutrition Per Serving:
  • 80 Calories;

  • 1g Fat (6.5% calories from fat);

  • 3g Protein;

  • 18g Carbohydrate;

  • 6g Dietary Fiber;

  • 0mg Cholesterol;

  • 15mg Sodium.