Baked Eggplant Saganaki | Greek Flavor with Feta
(0)
50 min
Under an hour
Sezamo
Un preparat tradițional grecesc plin de savoare mediteraneană: cuburi fragede de vinete rumenite la cuptor, scăldate într-un sos bogat de roșii cu usturoi și oregano, gratinate cu bucăți generoase de brânză feta cremoasă și pătrunjel proaspăt.
Ingredients
Preparation method
Preparing the vegetables
Preheat the oven to 200°C and line a baking sheet with baking paper. Wash the eggplants, remove the stems, and cut them into cubes of about 2.5–3 cm.
Place the eggplant cubes on the baking sheet, drizzle them with 25 ml of extra virgin olive oil, and season with sea salt and ground black pepper. Toss well and bake for 20-25 minutes until soft and beautifully browned.
Preparing the sauce and assembly
In a large skillet or oven-safe dish, heat the remaining 15 ml of olive oil over medium heat. Add the finely chopped red onion and sauté for 4-5 minutes until translucent, then add the crushed garlic and dried oregano, cooking for another minute until fragrant.
Chef's tip
For a complete Greek flavor, you can add a few pitted Kalamata olives to the sauce or a splash of dry white wine while sautéing the onion.
You can store the eggplant saganaki in the refrigerator in an airtight container for up to 3 days; reheated in the oven, they are even more flavorful as the tastes meld together.
27 min
Under an hour
