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Mediterranean Diet: Baked Eggplant with Caramelized Onions (Central Greece)

Baked Eggplant with Caramelized Onions (Central Greece)

George Zikos
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 213 kcal

Ingredients
  

  • 2 large eggplant
  • 2 medium onions, sliced
  • 1-4 cloves garlic, minced
  • 3 tomatoes, diced
  • Oregano
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

Instructions
 

  • Slice eggplant lengthwise into ¼ inch slices and arrange on a plate. Salt the eggplant (about 1 teaspoon) and let sit.
  • In a saute pan on medium, heat 2 Tablespoons oil. Cook the sliced onions in the oil stirring often for about 30 minutes until completely caramelized. Remove from pan. Preheat oven to 350 degrees F.
  • Pat the eggplant dry with a paper towel.
  • In a rectangular baking dish drizzle 1 teaspoon olive oil on the bottom. Add a small layer of chopped tomatoes.
  • Then layer eggplant, caramelized onions, more tomatoes, garlic, oregano, a sprinkle of salt and pepper, and a small drizzle of oil (around 1 teaspoon for each layer).
  • Continue layering until all ingredients are used up.
  • Bake at 350 covered for 1 hour and 15 minutes.
  • Serve as a side dish or an appetizer with bread to dip in the juices.

Nutrition

Calories: 213kcalCarbohydrates: 13gProtein: 2gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 5mgPotassium: 406mgFiber: 5gSugar: 7gVitamin A: 36IUVitamin C: 6mgCalcium: 23mgIron: 1mg
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