Baked Eggplant with Tomato

Baked Eggplant with Tomato is a delightful Lebanese dish that combines the earthy flavors of roasted eggplant with a rich, tangy tomato sauce. This healthy meal is not only satisfying but also packed with nutrients, making it a perfect addition to any dinner table.

Ingredients

• Eggplant - 1 medium (about 300g)
• Tomatoes - 2 large (about 300g), diced
• Garlic - 3 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Feta cheese - 50g, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a criss-cross pattern without cutting through the skin.
3. Sprinkle the cut sides of the eggplant with salt and let it sit for 15 minutes to draw out excess moisture.
4. In a pan, heat olive oil over medium heat and sauté the chopped onion until translucent, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Stir in the diced tomatoes, paprika, cumin, black pepper, and salt. Cook for about 10 minutes until the mixture thickens slightly.
7. Rinse and pat dry the eggplant halves, then place them cut-side up on a baking sheet.
8. Spoon the tomato mixture evenly over the eggplant halves.
9. Drizzle with lemon juice and bake in the preheated oven for 25-30 minutes, or until the eggplant is tender and the top is slightly golden.
10. Remove from the oven, sprinkle with fresh parsley and crumbled feta cheese, if using, before serving.

Nutrition

• Calories: 280
• Protein: 8 g
• Carbs: 30 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 15 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in antioxidants, particularly from the eggplant and tomatoes.
• High in dietary fiber, promoting digestive health.

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