August is almost gone but eggplants are still here! Before you rush to tell me that you can find eggplants all year around, I need to confess, ever since my parents created their vegetable garden I have a passion about eating fresh vegetables on their season.
Now, some 2,500km away from my beloved Aegean sea and my parents’ garden, trying to adapt at my new home here in beautiful north Hamburg, I’m trying to dig out the grocery stores, open markets and every possible place with fresh products and stay in track with my passion for seasonal food.
In my family we all love eggplants and we cook them in every possible way, from simple roasted with garlic and parsley for appetizer to complicated stew with octopus or even an unexpectedly crunchy dessert. When I saw those perfect eggplants at a grocery store not far from our new apartment, I knew I had to buy them but I wasn’t sure which recipe I should follow. With most of our household still in boxes and my kitchen appliances limited to the basic I must be creative and act smart. Moreover, I can’t spend hours in the kitchen when there are so many arrangements to be made to set our lives back in track after our relocation.
Suddenly it hit me -Roasted eggplants with fresh tomato sauce! Easy to make, delicious and with a slice of my homemade rustic bread and some cheese it is a perfectly balanced meal! One eggplant per person is a sufficient portion but I always make some extra because my husband loves this dish and he claims that it tastes even better the next day when it’s cold.
Without any further ado let me tell you exactly how I made the most delicious roasted eggplants you ever tried!
Ingredients (3 servings)
- 3 eggplants
- 6 pomodori or 3 medium size tomatoes
- 1 clove garlic
- 1 chili pepper (optional)
- 2tblsp. balsamic vinegar
- fresh basil
- salt, pepper,oregano and some olive oil
- Cut the eggplants in half, remove some of the skin (not all), scar them with your knife on the inside.
- Place them in baking tray on baking sheet, drizzle with some olive oil, season them with some salt and bake them in preheated oven in 200C for 20-25 min
- In the meantime prepare a basic tomato sauce with tomato, garlic and basil adding some chili pepper (optional). Simply heat some olive oil in a sauce pan, add the garlic roughly chopped and the chili pepper, let them fuse their aromas in the olive oil for a minute and then add the balsamic vinegar and the tomatoes in chunks.
- Simmer until you have a thick sauce and season it to your liking with just salt and pepper. Remove the sauce from heat and add some fresh basi.l
- Cover the top of the roasted eggplants with your sauce and place a piece of mozzarella on top.
- Put back in the oven and bake for another 10 minutes.
Voila! Roasted eggplants covered with fresh tomato sauce and fresh mozzarella cheese. I am so confident for this dish I would serve it to guests with pride. As I said before it can be served as a main course but it can also be served as an appetizer exactly the way you would serve mini pizzas or bruschettas switching bread and crust for eggplant.
* You can switch mozzarella for feta cheese. It may not melt like mozzarella but it will boost the flavor.
Simple ingredients, easy to cook and yet balanced and delicious! Exactly the way I like it 😉 Don’t you?