The Story Behind the Dish
Discover a mouthwatering eggplant recipe that transforms this humble vegetable into a show-stopping main course. This dish captures the essence of Mediterranean cooking – simple ingredients, bold flavors, and a technique that brings out the best in every component. Perfect for those seeking a hearty, vegetarian-friendly meal that’s both comforting and sophisticated.
Ingredients
For the Eggplant Preparation:
- 2-3 medium eggplants (approx. 600-900g / 21-32 oz)
- Salt for purging
- Olive oil for brushing
For the Batter:
- 3 large eggs (US) / 150g eggs (Europe)
- 2/3 cup (160 ml) tomato puree
- Salt and black pepper to taste
- 1 tsp dried oregano
- 40g (1.4 oz) Parmesan cheese, grated
- 1 clove garlic, minced
- 180g (6.3 oz) wheat flour
- 1 tsp baking powder
- Olive oil for greasing
Additional:
- Wet baking paper
- Fresh herbs for garnish (optional)
Step-by-Step Instructions
- Prepare the Eggplant
- Wash and slice eggplants lengthwise
- Sprinkle generously with salt
- Let sit for 10-15 minutes to purge excess moisture
- Rinse and pat dry with paper towels
- Brush with olive oil
- Preheat oven to 200°C (400°F)
- Arrange eggplant slices on a baking sheet
- Bake for 25 minutes until softened and lightly golden
- Make the Batter
- In a large mixing bowl, crack 3 eggs
- Add tomato puree
- Mince garlic and add to the mixture
- Sprinkle in salt, black pepper, and dried oregano
- Grate Parmesan cheese and add to the bowl
- Sift wheat flour and baking powder
- Whisk all ingredients until smooth
- Ensure no lumps remain in the batter
- Assemble the Bake
- Grease a baking dish with olive oil
- Line with wet baking paper
- Layer roasted eggplant slices in the dish
- Pour batter evenly over the eggplant
- Ensure batter covers all eggplant pieces
- Baking
- Preheat oven to 180°C (360°F)
- Place prepared dish in the oven
- Bake for 40 minutes
- Check for golden-brown top and firm texture
- Insert a toothpick to ensure it comes out clean
Nutritional Information
Per Serving:
- Calories: 320
- Protein: 12g
- Carbohydrates: 35g
- Fat: 15g
- Fiber: 6g
Cooking Time:
- Prep: 25 minutes
- Initial Eggplant Roasting: 25 minutes
- Baking: 40 minutes
- Total: 90 minutes
Servings: 4-6
Pro Cooking Tips and Tricks
- Always salt and drain eggplant to remove bitterness
- Pat eggplant completely dry before roasting
- Use fresh Parmesan for maximum flavor
- Don’t overmix the batter to keep it light and fluffy
- Let the dish rest for 10 minutes after baking for easier slicing
Recipe Variations and Substitutions
- Gluten-Free Option:
- Replace wheat flour with almond flour
- Use gluten-free baking powder
- Dairy-Free Modification:
- Substitute Parmesan with nutritional yeast
- Use plant-based milk in the batter
- Herb Variations:
- Try fresh basil instead of oregano
- Add thyme or rosemary for different flavor profiles
Frequently Asked Questions
Q1: Can I prepare this dish in advance? A: Yes! You can assemble the dish and refrigerate for up to 24 hours before baking.
Q2: How do I store leftovers? A: Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.
Q3: Can I freeze this eggplant bake? A: Yes, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.
Q4: What can I serve with this dish? A: Pairs well with a fresh green salad, crusty bread, or as a side to grilled proteins.
Q5: My batter seems too thick/thin. What should I do? A: Adjust with a little more flour or milk to reach a smooth, pourable consistency.
Storage and Make-Ahead Tips
- Refrigeration: Store covered for up to 3 days
- Freezing: Can be frozen for 1 month
- Reheating: Best reheated in the oven at 160°C (320°F) to maintain texture
- Prep Ahead: Roast eggplant and make batter a day in advance
Enjoy this delightful eggplant bake – a true celebration of simple, wholesome ingredients!
