Aubergines baked with tomatoes & cheese

Name: Aubergines baked with tomatoes & cheese
Yield: Serves 4
Cuisine: Greek
Ingredients: 45 ml/3 tbsp chopped fresh flat leaf parsley; 2.5 ml/½ tsp dried oregano; tomato and onion salad, to serve; 45 ml/3 tbsp extra virgin olive oil; 2 garlic cloves, crushed; 2 x 400 g/14 oz cans chopped tomatoes; 5 ml/1 tsp tomato paste; 2.5 ml/½ tsp sugar; 4 medium aubergines/eggplants; salt and ground black pepper; 150 ml/¼ pint/⅔ cup sunflower oil; 50 g/2 oz/½ cup grated Parmesan or Cheddar cheese, plus extra to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

Melitzanes sto fourno is a delectable dish, particularly if it is made in the middle of summer, when aubergines are at their sweetest. In Greece, it is usually served as a main course.

Ingredients

4 medium aubergines/eggplants
150 ml/¼ pint/⅔ cup

Europe
Greece
Starter
Mediterranean
Summer
Gluten-free
Vegetarian

Method

Trim the aubergines and cut them lengthways into 1 cm/½ in-thick slices. Heat the oil in a large frying pan and fry the slices briefly in batches. Lift them out as soon as they are golden on both sides and