Sardinian-Style Eggplants
A light and flavorful Mediterranean dish made with layers of eggplant and seasoned tomatoes. Simple ingredients come together to create a versatile recipe that can be enjoyed warm or cold.
Ingredients
- 970 g eggplants
- 500 g tomatoes
- 2 garlic cloves
- 3 tbsp chopped parsley
- Extra virgin olive oil as needed
- Salt to taste
- Black pepper to taste
How to Make It
- Wash the eggplants and slice into rounds about 1/2 cm thick
- Score each slice in a crosshatch pattern to help release bitterness
- Sprinkle with salt and place in a colander
- Cover with a plate and add weight
- Let rest for about 30 minutes
- Meanwhile wash the tomatoes
- Cut in half and remove seeds
- Dice into small pieces
- Place tomatoes in a bowl
- Add chopped garlic and parsley
- Season with salt and olive oil
- Mix and let marinate briefly
- Rinse the eggplants under cold water
- Pat dry thoroughly
- Preheat oven to 180–200°C / 350–400°F
- Grease a baking dish with olive oil
- Arrange a layer of eggplants in the dish
- Add a layer of seasoned tomatoes
- Repeat layers until all ingredients are used
- Bake for about 40 minutes until soft and cooked through
- Serve warm or at room temperature
Tips
- Salting helps remove bitterness from eggplants
- Score slices to improve texture and cooking
- Let tomatoes marinate for more flavour
- Can also be grilled instead of baked
Storage
- Keeps 1 to 2 days refrigerated
- Can be frozen raw once assembled, then cooked after thawing