Baked Eggplant With Tomatoes – Melitzanes Imam

Introduction

Welcome to our global kitchen where we travel through taste. Today, we dive into the Mediterranean with a traditional Greek dish known as, “Melitzanes Imam” or Baked Eggplant with Tomatoes. This dish is a flavorful concoction of eggplant, tomatoes and spices, slow baked to perfection and a crowd-pleaser. It’s vegan, gluten-free and full of hearty, wholesome ingredients. Get ready to enjoy a bit of Greece right at your dining table.

Ingredients

• 2 large eggplants, cut into slices
• 4 ripe tomatoes, peeled and diced
• 1 large onion, finely chopped
• 3 cloves of garlic, minced
• 4 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• A handful of fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants into 1/4 inch slices, sprinkle with salt, and let them sweat for about 30 minutes. This process removes any bitterness from the eggplants.
3. While the eggplants are sweating, sauté the onion and garlic in olive oil until soft and translucent.
4. Add the diced tomatoes to the onion and garlic mixture, stir in the sugar, cinnamon, and allspice. Cook over medium heat until the tomatoes have softened and released their juices.
5. Rinse the eggplants to remove the salt and pat dry with a kitchen towel. Arrange half of the eggplant in a baking dish.
6. Spread half of the tomato mixture over the eggplant, then add the remaining eggplant, and top with the rest of the tomato mixture. Cover the dish with aluminum foil.
7. Bake in the preheated oven for about 45 to 55 minutes until the eggplants are soft and the flavors have melded together.
8. Take the dish out of the oven, remove the foil, and let it cool before serving.

Conclusion

That’s it! Now you can savor the delicious ‘Melitzanes Imam’ right at your home. This dish is a testament to the magical simplicity of Greek cooking and is sure to become one of your favorite go-to meals. Remember, cooking is all about experimentation, so feel free to tweak this recipe to your liking. Bon Appétit!

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