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Baked Eggplant With Tomatoes Garlic And Paprika

Mediterranean Baked Eggplant with Tomatoes, Garlic and Paprika

A simple Mediterranean baked eggplant recipe featuring tender roasted eggplant, juicy tomatoes, garlic, olive oil, paprika, and fresh herbs. Perfect as a healthy side dish, appetizer, or light vegetarian meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Greece, Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium eggplants sliced into rounds
  • 4 medium Roma tomatoes chopped
  • 4 cloves garlic minced
  • 3 tbsp olive oil
  • 1 tsp sweet paprika
  • ½ tsp cumin
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper optional
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh cilantro chopped

Equipment

  • Cutting board
  • Sharp knife
  • Baking pan

Method
 

  1. Slice the eggplants into rounds and lightly sprinkle with salt. Let sit for 20 minutes, then pat dry with paper towels.
  2. Preheat the oven to 400°F (200°C).
  3. In a large bowl, combine the chopped tomatoes, garlic, olive oil, paprika, cumin, lemon juice, salt, black pepper, and cayenne pepper.
  4. Arrange the eggplant slices in a lightly greased baking dish.
  5. Spoon the tomato mixture evenly over the eggplant.
  6. Bake for 35–40 minutes, or until the eggplant is tender and the tomatoes have formed a rich sauce.
  7. Remove from the oven and allow to rest for 10 minutes.
  8. Sprinkle with fresh parsley and cilantro before serving.

Notes

  • For extra smoky flavor, substitute smoked paprika for sweet paprika.
  • Crumbled feta cheese makes a delicious topping if you are not keeping the dish vegan.
  • Serve warm, at room temperature, or chilled.
  • Excellent alongside pita bread, falafel, grilled meats, or fresh Mediterranean salads.