Mediterranean Baked Eggplant With Herbs Recipe

About this recipe

A hearty Mediterranean-inspired baked eggplant dish, layered with fresh vegetables and a tangy herb-infused tomato sauce. Perfect for a satisfying dinner solution.

Ingredients

• - Oregano 100g
• 50G Picard Chopped Flat Parsley
• 314 ml Aubergine Slice La Contadina 314 Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Cawston Press Pressed Tomato Juice
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Sunita Lemon Juice Organic
• 50G Pepper Black Ground BWFO
• - Schwartz Garlic Salt

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Wash and peel 3 cups of eggplant, then slice it into even rounds.
3. 3. In a shallow baking dish, layer the eggplant slices, followed by 4 oz of thinly sliced onion and 1 green pepper cut into rings.
4. 4. In a small bowl, mix 1 cup of tomato juice, 3/4 cup of tomato puree, 1/2 teaspoon of garlic salt, 1 tablespoon of lemon juice, 1 teaspoon of oregano, 1 tablespoon of chopped parsley, and a pinch of black pepper to create the sauce.
5. 5. Pour the prepared sauce evenly over the layered vegetables in the baking dish.
6. 6. Bake the dish in the preheated oven for 30 to 35 minutes, or until the vegetables are tender and the sauce is bubbling.
7. 7. Remove from the oven and let it rest for a few minutes before serving. Enjoy this dish warm as a wholesome dinner.