Melitzanes Sto Fourno (epirotic Eggplant And Tomato Bake)
Melitzanes sto fourno, or Epirotic Eggplant and Tomato Bake, is a traditional dish from the Epirus region of Greece. This hearty and flavorful vegetarian dish is perfect for a cozy family dinner or a gathering with friends.
Ingredients
- 2 large eggplants, sliced
- 4 tomatoes, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Layer the sliced eggplants, tomatoes, onion, and garlic in a baking dish.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, salt, and pepper.
- Cover the dish with foil and bake for 30 minutes.
- Uncover the dish, sprinkle the feta cheese on top, and bake for an additional 15 minutes until the vegetables are tender and the cheese is golden brown.
- Remove from the oven and let it rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 220 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 10g
Supplies
Baking dish Foil
Tools
Knife Cutting board Oven
Serving suggestions
Serve the Melitzanes sto fourno with crusty bread and a Greek salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a sprinkle of dried mint or a handful of chopped fresh parsley before baking.
Cost
$10