Baked Melitzanes Plaki | Greek Classic with Tender Eggplant
(0)
65 min
Under an hour
Sezamo
Melitzanes Plaki este o capodoperă a bucătăriei grecești la cuptor: rondele fragede de vinete rumenite, coapte sub un pat generos de ceapă caramelizată, usturoi, roșii zemoase și oregano aromat, scăzut în ulei de măsline extra virgin.
Ingredients
Preparation method
Preparing and browning the eggplants
Wash the eggplants and cut them into thick rounds of about 1.5–2 cm. Arrange the slices on a baking sheet lined with baking paper, brush them with 20 ml of extra virgin olive oil, and sprinkle with a pinch of sea salt.
Bake the eggplant rounds in a preheated oven at 200°C for 20 minutes, flipping them once halfway through, until slightly softened and starting to brown around the edges.
Sweet onion and tomato sauce
Meanwhile, heat the remaining 40 ml of extra virgin olive oil in a large skillet. Add the thinly sliced yellow onion and sauté over low heat for 8–10 minutes until translucent, soft, and lightly golden.
Chef's tip
Plaki is a Greek dish from the Ladera category (cooked in olive oil), which is just as delicious served warm or even cold at room temperature, paired with a slice of rustic sourdough bread.
If you prefer a strictly vegan or fasting-friendly version, you can omit the feta cheese; the sweet aroma of caramelized onions and baked tomatoes is spectacular on its own.
27 min
Under an hour
