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Excerpt from „Vegetarisches aus 1001 Nacht“, pala-verlag, page 105
Baked eggplant with tomatoes
from Saudi-Arabia
"Badinjan ma Jibneh bil Furn"
serves 2
- 350 g eggplant (approx. 12,3 oz)
- 3 big egg-tomatoes (Roman)
- 1 onion
- salt
- pepper
- ½ tsp ground red pepper, medium hot
- 1 garlic clove
- 4 tbsp olive oil
- 200 g feta cheese (approx. 7 oz)
- 4 stalks of parsley
how to prepare
1. Rinse eggplant and tomatoes. Cut aubergines into slices of 1½ cm (approx. 0,5 inch). Slice onions into thin rings. Butter an oven-safe mould. Layer aubergine and tomoate into the mould, add salt, pepper and ground red pepper to taste.
2. Peel garlic, chop finely and fry together with onion rings until translucent but not brown, then pour together with the oil over the tomatoe-aubergine mix.
3. Squash feta cheese with a fork and sprinkle over the vegetable mix. Place in oven and bake for approx. 30 minutes at 200°C (390°F).
4. Rinse parsley, chop finely and sprinkle over dish directly before serving.
