Baked Eggplant with Tomato and Onion Sauce (Batinjan Bil-Tomato)
Batinjan Bil-Tomato, also known as Baked Eggplant with Tomato and Onion Sauce, is a traditional Libyan dish that is bursting with rich flavors and hearty textures. This dish is perfect for vegetarians and those looking for a delicious and nutritious meal.
Ingredients
- 2 large eggplants, sliced into rounds
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper. Bake for 20 minutes, or until tender.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for 10-15 minutes, until the sauce thickens.
- Arrange the baked eggplant slices in a serving dish and spoon the tomato and onion sauce over the top.
- Garnish with fresh parsley and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 8g
- Fat
- 10g
Supplies
Baking sheet Large skillet Sharp knife Cutting board
Tools
Oven Stovetop
Serving suggestions
Serving Suggestions: Batinjan Bil-Tomato pairs well with a side of couscous or rice, and a fresh salad.
Tips & tricks
Tips: Be sure to slice the eggplant evenly to ensure even cooking, and don't skimp on the fresh parsley for a burst of flavor and color.
Cost
$10