Baked aubergines with tomatoes, garlic and basil

Baked aubergines with tomatoes

Portions: 6 persons | Preparation: 65 minutes

The aromatic blend of oil, basil, garlic and lemon juice makes the veg incredibly delicious. They taste delicious topped with cheese.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Baked aubergines with tomatoes
Baked aubergines with tomatoes

Portions: 6 persons | Preparation: 65 minutes

The aromatic blend of oil, basil, garlic and lemon juice makes the veg incredibly delicious. They taste delicious topped with cheese.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Summer, Winter | Region: Europe | Preparation: Bake | Menu: Snacks, Vegetable dishes, Vegetarian | Cuisine: Greek recipes

Ingredients

  • 1-2 aubergines
  • Salt, to taste
  • ¹⁄₂ bunch of basil
  • 2 garlic cloves
  • ½ lemon
  • pepper, to taste
  • 2 tbsp olive oil
  • 3 tomatoes
  • 50-100 g cheese

Instructions

  1. Cut the aubergines into slices about 5 mm thick.
  2. Rub in salt and leave to stand for 30 minutes.
  3. Chop the basil leaves into small pieces.
  4. Chop the garlic into small pieces and mix with the lemon juice, salt, pepper and 1 tablespoon of oil .
  5. Slice the tomatoes.
  6. Fry the aubergines on the grill or in a pan with the remaining oil for 2-3 minutes on each side.
  7. Place the vegetables in layers in a casserole dish.
  8. Sprinkle with the basil mixture and sprinkle with cheese.
  9. Feta can also be used instead of normal hard cheese.
  10. Bake the aubergines for 15 minutes at 200 ° C.

Utensils

  • knife
  • cutting board
  • bowl
  • casserole