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.

Baked Eggplant with Tomato and Onion Sauce (Batinjan Bil-Tomato)

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  4. Add the diced tomatoes, cumin, paprika, salt, and pepper to the skillet. Cook for 10-15 minutes, until the sauce thickens.
  5. Arrange the baked eggplant slices in a serving dish and spoon the tomato and onion sauce over the top.
  6. 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