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Mediterranean Eggplant

A simple and flavorful roasted eggplant dish topped with a fresh tomato and garlic mixture, perfect for a light dinner or entertaining guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Eggplant Preparation
  • 2 medium eggplants Choose firm eggplants without soft spots.
  • 4 tablespoons olive oil Use extra virgin for best flavor.
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper Adjust to taste.
Tomato and Garlic Mixture
  • 4 cloves garlic, minced Add more if desired for extra flavor.
  • 2 cups tomatoes, diced Use fresh, ripe tomatoes for best taste.
  • 1 teaspoon dried oregano Or use 1 tablespoon fresh oregano.
  • Fresh herbs for garnish (e.g., basil, parsley) Add for color and flavor.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplants into rounds and place them on a baking sheet.
  3. Drizzle with olive oil and sprinkle with salt and pepper.
Cooking
  1. Roast in the oven for 20-25 minutes, until tender.
  2. In a skillet, heat olive oil and sauté garlic until fragrant.
  3. Add diced tomatoes and oregano, cooking until the tomatoes soften.
  4. Top the roasted eggplant with the tomato and garlic mixture.
  5. Garnish with fresh herbs before serving.

Notes

Best served warm. To enhance flavor, drizzle with extra olive oil or a splash of lemon juice. Pairs well with a light salad or crusty bread.