Iman Bayaldi Greek Eggplant Layers
Savor the rich, Mediterranean flavors of "Iman Bayaldi Greek Eggplant Layers," a comforting baked dish that beautifully showcases tender, golden-fried eggplant slices layered with a spiced tomato-onion mixture. This vegetarian delight is infused with warm cinnamon and allspice, balanced by the sweetness of ripe tomatoes and a hint of sugar, creating a depth of flavor that's both hearty and aromatic. As it bakes, the layers meld together into a luscious, melt-in-your-mouth casserole, perfect as a main course or side dish. With a prep time of just 20 minutes followed by slow cooking to perfection, this recipe is ideal for a cozy dinner or an impressive addition to a Mediterranean-inspired spread. Serve it warm or at room temperature with fresh parsley for a touch of brightness.
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Recipe Information
Ingredients
- 3 pieces medium eggplants
- 100 ml olive oil
- 2 large onions
- 4 pieces garlic cloves
- 4 large ripe tomatoes
- 2 tablespoons tomato paste
- 20 grams fresh parsley
- 0.5 teaspoons ground cinnamon
- 0.5 teaspoons ground allspice
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 ml water
Instructions
Preheat the oven to 180°C (350°F).
Wash the eggplants and slice them lengthwise into 1 cm thick slices. Lightly sprinkle each slice with salt. Let them rest for 10 minutes, then rinse and pat dry with paper towels.
Heat 50 ml of olive oil in a pan over medium heat and lightly fry the eggplant slices until golden and softened. Place them on a plate lined with paper towels to drain the excess oil.
In the same pan, heat the remaining 50 ml of olive oil. Add the finely chopped onions and sauté until translucent, about 5 minutes.
Add minced garlic to the onions and sauté for another minute, being careful not to burn the garlic.
Chop the tomatoes and add them to the pan along with the tomato paste, ground cinnamon, ground allspice, sugar, salt, and black pepper. Stir well and cook for 10 minutes, allowing the flavors to meld.
Stir in finely chopped parsley and remove the pan from heat. The mixture should be rich and thick.
In a baking dish, layer the fried eggplant slices and the tomato-onion mixture. Start with a layer of eggplant followed by an even layer of the tomato mixture, and then repeat until all the ingredients are used, finishing with the tomato-onion layer on top.
Pour 100 ml of water into the baking dish to ensure it stays moist while cooking.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to caramelize slightly.
Let the dish cool slightly before serving. This dish can be served warm or at room temperature, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 76.9 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4795 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
