Description
Indulge in the warmth of Persian Aubergine Bake, a delightful dish that combines golden, roasted aubergines with a rich tomato sauce and aromatic spices. Topped with creamy cheese, this recipe is perfect for family gatherings or cozy evenings at home. Each bite promises a comforting flavor explosion that will leave your taste buds dancing with joy!
Ingredients
Scale
- 2 large aubergines (eggplants)
- 4 tablespoons extra virgin olive oil
- 3 ripe tomatoes, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 150g feta cheese or mozzarella, crumbled
- Fresh parsley or mint for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Slice aubergines lengthwise into thick pieces and arrange in a baking dish. Sprinkle salt over them and let sit for 20 minutes to draw out moisture.
- Rinse the aubergines under cold water and pat dry. Drizzle with olive oil and roast for 25-30 minutes until golden brown.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions until translucent (5-7 minutes), then add garlic, cumin, and coriander; stir until fragrant.
- Add chopped tomatoes to the skillet and simmer for about 10 minutes until saucy.
- Layer half of the roasted aubergines in a baking dish followed by half of the tomato mixture and half of the cheese. Repeat layers.
- Bake uncovered for another 15-20 minutes until bubbly; garnish with fresh herbs before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1/6 of the bake (approximately 250g)
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 20mg