Oven baked eggplants

Oven baked eggplants

 Such a simple but delicious dish!


  • 6 eggplants
  • 2 garlic cloves
  • Fresh parsley (a small bunch)
  • salt to season
  • 1 cup fresh tomato sauce (homemade or canned)
  • ½ cup olive oil
  • 2 large onions finely chopped


  1. We begin by cutting our eggplants into large pieces. Imagine cutting one eggplant into 8. Add them into a bowl with 2 tablespoons of salt and water just enough to cover them. You can add a plate on top so that they are fully submerged. Leave them for about 20 minutes.
  2. Bake for 45 minutes in a preheated oven at 180 degrees on a flat tray with a drizzle of olive oil.
  3. In a pot, saute your onion. garlic and parsley. Add your tomato sauce and let cook for 15 minutes.
  4. Remove your eggplants and transfer them into a round deep dish so that they are closer together. Pour tomato mixture on top and cook for an extra 10 minutes on 200 degrees. 
  5. Once your food is ready, you can serve with a nice slab of Feta or even crumble it on top so that it melts on your hot food! Enjoy!