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🍽️ Grilled Eggplants in Tomato Sauce

320 kcal · 30 min · 4 servings

Grilled Eggplants in Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly under running water.
  2. 2. Cut off the hard ends on both sides of the eggplants.
  3. 3. Slice the eggplants into rounds about half a centimeter thick.
  4. 4. Sprinkle the slices evenly with salt.
  5. 5. Let the salted eggplants sit for about thirty minutes to draw out moisture.
  6. 6. Peel the garlic cloves.
  7. 7. Finely chop the garlic.
  8. 8. Mix the chopped garlic with the tomatoes.
  9. 9. Add the oregano.
  10. 10. Season the tomato mixture with salt and pepper to taste.
  11. 11. Rinse the eggplant slices with water after the waiting period.
  12. 12. Pat the slices completely dry with a kitchen towel.
  13. 13. Heat a grill pan on the stovetop until hot.
  14. 14. Brush the hot grill pan with some oil.
  15. 15. Fry the eggplant slices in batches on both sides until golden brown.
  16. 16. Preheat the oven to 180 degrees Celsius fan-forced.
  17. 17. Grease a baking dish lightly with oil.
  18. 18. Wash the spring onions.
  19. 19. Clean the spring onions of any dirt.
  20. 20. Slice the spring onions into thin rings.
  21. 21. Rinse the basil.
  22. 22. Shake the basil dry.
  23. 23. Pluck the basil leaves from the stems.
  24. 24. Chop the basil leaves coarsely.
  25. 25. Place some eggplant slices in the baking dish, slightly overlapping.
  26. 26. Add a spoonful of the tomato sauce onto the eggplants.
  27. 27. Repeat the layering with eggplants and sauce until everything is used up.
  28. 28. Sprinkle the sliced spring onions over the layers.
  29. 29. Sprinkle half of the chopped basil leaves over it.
  30. 30. Let the cheese drain well.
  31. 31. Slice the cheese.
  32. 32. Place the cheese slices on top of the eggplants.
  33. 33. Bake the dish for about twenty-five minutes in the oven.
  34. 34. Take it out when the cheese is lightly golden brown.
  35. 35. Sprinkle the remaining basil over the finished dish.
  36. 36. Serve the eggplants hot.
  37. 37. Optionally serve with potato wedges.

Nutrition per serving