Eggplants Baked with Tomatoes
0
0
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Eggplants baked with tomatoes
Ingredients
- Eggplants - 28.2 oz
- Tomatoes - 6 pieces
- Onion - 1 head
- Vegetable Oil - 4 tablespoons
- Garlic - 2 cloves
- Chopped Sage Leaves - 2 tablespoons
- Green peppercorns - 1 teaspoon
- Ground Cinnamon - a pinch
- Sugar - a pinch
- Breadcrumbs - 3 tablespoons
- Butter - 0.9 oz
- Cheshire Cheese - 1 tablespoon
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Place the sliced eggplants in a colander, sprinkle with two teaspoons of salt, and place under a weight for one hour.
Step 2
Transfer the eggplants to a skillet with heated vegetable oil. Sauté, add the onion, and cook until softened. Incorporate the remaining ingredients, season with salt and pepper, and simmer on low heat for 5 minutes.
Step 3
Transfer the mixture to a baking dish, sprinkle with cheese and breadcrumbs. Bake on the top rack of the oven for 30 minutes.
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