Quick and easy dinner – delicious, saucy and no carbs!
Baked Eggplant
Prep time
20
minutesCooking time
45
minutesIngredients
1 large eggplant (brinjal/aubergine)
1/4 cup olive oil
1 tsp salt
1 tsp black pepper
1 head of garlic
- FOR THE TOMATO SAUCE
4 tomatoes – chopped finely
1 1/2 tbsp olive oil
1/2 onion – chopped finely
1 dried red chilli – chopped
4 cloves of garlic – sliced
1/2 cup of water
1 tsp red chilli powder
1/2 tsp black pepper
1 tsp salt
- GARNISHES
1 cup cheddar cheese/mozzarella cheese – grated
Fresh herbs for garnish
Directions
- In a baking pan, add in the olive oil, salt and pepper.
- Cut the eggplant into quarters lengthwise and add it into the pan.
- Cut the top portion of the head of garlic and toss it into the pan. Using your fingers, coat the eggplant and garlic well with the seasoned oil. Bake at 180°C for 40 mins, tossing the eggplant halfway.
- In a large pan, heat oil and toss in the chopped onions, garlic and dried red chillies.
- Once the onions turn golden brown, add in the chopped tomatoes and red chilli powder. Give it a good mix and let it simmer for 5 minutes.
- Add in the water and season with salt and pepper. Let it sauté until the sauce becomes thick. Let it cool. Set aside to be used later.
- Once the eggplant is baked (soft and slightly brown), let it cool down. Top each individual piece of eggplant with the tomato sauce and cheese.
- Bake at 170°C for 7-8 mins only with the top heating element. This is for the cheese to melt.
- Once the cheese has melted, finish with fresh herbs and serve hot. Enjoy!
