Go Back
Baked Eggplant With Tomatoes Garlic And Paprika

Baked Eggplant with Tomatoes, Garlic And Paprika

Simple and delicious meal of baked eggplant with tomatoes and garlic.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Appetizer
Cuisine: Greece
Ingredients Equipment Method Notes

Ingredients
  

For the salad
  • 1¼ lbs eggplant 
  • 4 garlic cloves (minced)
  • ¾ tsp ground cumin
  • 1 cup canned diced tomatoes (drained)
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp parsley (chopped)
  • 1 tbsp cilantro leaves
  • 2 tsp sweet smoked paprika
  • 1 pinch cayenne pepper
  • black pepper (freshly ground)
  • 1 tbsp fresh lemon juice

Equipment

  • Cutting board
  • Sharp knife
  • Baking pan

Method
 

  1. On a cutting board, slice the eggplant into long pieces.
  2. Preheat oven to 450 degrees.
  3. Spray a baking pan with cooking spray and add the eggplant slices in the baking pan and cover with the tomatoes.
  4. Sprinkle with salt, seasoning and drizzle with olive oil.
  5. Bake uncovered for about 10 minutes.
  6. Sprinkle on top with 1-2 tablespoon of water.
  7. Continue to bake for 10 more minutes.

Notes

You can improvise and sprinkle whole-wheat breadcrumbs to get a little more crunchy taste.