Athena Loizidou
Suitable for vegetarians
May 14, 2020
Tomato Baked Eggplants - Imam Bayildi with Charalambides Christis Feta!
Prep Time
15
mins
Cook Time
140
mins
Serves
6
Ingredients
- 6 medium eggplants
- 2 tablespoons of finely chopped onion
- 380 g. (1 package) grated tomato
- 90 ml olive oil
- 150 ml of water
- 40 g. sugar
- 30 ml of fresh lemon juice
- Salt and Pepper
- 100 g. Charalambides Christis Feta, crumbled
Instructions
- 1. Wash the eggplants well, remove the stalk and cut them in half lengthwise and then open them.
- In a bowl full of water, add a spoonful of salt, dip the eggplants, and leave them to rest for 30 minutes to soften and open. In a bowl, mix the onion, tomato, olive oil, water, sugar, lemon, salt and pepper.
- Preheat the oven to 200 ° C on the fan setting. We take the eggplants out of the salted water, squeeze them well by hand and place them in a large baking dish. Pour the tomato mixture over them. Cover them with foil and bake them (covered) for 45 minutes to 1 hour. Then, uncover and bake for another 45 minutes uncovered.
- Serve them warm or cold. Sprinkle them with a little grated feta towards the end of baking. Otherwise, serve them cold with crumbled feta.