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Tomato Baked Eggplants | Charalambides Christis

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. 1. Wash the eggplants well, remove the stalk and cut them in half lengthwise and then open them.
  2. 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.
  3. 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.
  4. Serve them warm or cold. Sprinkle them with a little grated feta towards the end of baking. Otherwise, serve them cold with crumbled feta.
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