Description
Indulge in the vibrant flavors of Persian Aubergine Bake, where roasted aubergines meet aromatic spices in a comforting dish that’s perfect for gatherings or cozy nights in. This recipe combines creamy textures and rich colors, making it a feast for both the eyes and the palate. Simple to prepare yet impressively delicious, this bake is sure to become a family favorite.
Ingredients
Scale
- 2 medium aubergines (about 500g), sliced into thick rounds
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups ripe tomatoes (or one 400g can)
- 1 tsp turmeric
- 1 tsp ground cumin
- ½ cup fresh cilantro, chopped (for garnish)
- 3 tbsp olive oil
- Juice of 1 lemon
- Salt to taste
Instructions
- Prepare the aubergines by sprinkling salt on the slices and letting them sit for 30 minutes to draw out moisture.
- In a skillet over medium heat, add olive oil and sauté onions until translucent (about 5 minutes). Stir in minced garlic and cook until fragrant.
- Add chopped tomatoes, turmeric, and cumin; simmer for about 10 minutes until slightly thickened.
- Preheat the oven to 375°F (190°C). In a baking dish, layer half of the aubergine slices followed by half of the tomato mixture. Repeat layers.
- Cover with foil and bake for 35-40 minutes. Remove foil during the last 10 minutes to brown.
- Drizzle with lemon juice and garnish with cilantro before serving hot.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Persian
Nutrition
- Serving Size: 1 portion (approximately 250g)
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg