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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.
Prep Time 5 mins
Total Time 25 mins
Course Appetizer
Cuisine Greece
Servings 2


  • Cutting board
  • Sharp knife
  • Baking pan


For the salad

  • 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


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


You can improvise and sprinkle whole-wheat breadcrumbs to get a little more crunchy taste.
Keyword Quick & Easy, Vegan