This classic Lebanese dish is a delicious way to enjoy eggplant. It is made with a simple mixture of eggplant, tomato, garlic, and olive oil and is perfect for a light lunch or dinner. The eggplant is baked until it is tender and then topped with a flavorful tomato sauce and served with a side of rice or couscous.
Ingredients
-
2 lbs Eggplant
-
1 cup Tomato Sauce
-
3 cloves Garlic
-
0.25 cup Extra Virgin Olive Oil
Vegetarian
Eggplant
baked
Lebanese
Main Course
add to Bring shoping list
add to G Google Calender
- short description
-
Preheat oven to 375°F (190°C).
Slice eggplant into 1/2 inch slices.
Lay eggplant slices on a baking sheet and brush with olive oil.
Bake in preheated oven for 20 minutes.
In a small saucepan, heat tomato sauce, garlic, and olive oil.
Once eggplant is cooked, spoon tomato mixture over the slices.
Return to oven and bake for an additional 10 minutes.
- detailed description
-
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice the eggplant into 1/2 inch slices. Place on prepared baking sheet and brush with olive oil.
Bake in preheated oven for 20 minutes or until tender.
In a small saucepan, heat tomato sauce, garlic, and olive oil over medium heat. Simmer for 5 minutes.
Once eggplant is cooked, spoon tomato mixture over the slices and spread evenly.
Return to oven and bake for an additional 10 minutes.
Serve with a side of rice or couscous.
back
