Spanish cuisine · Vegetable Dishes

Baked Eggplant with Tomato

Eggplant slices baked in the oven with a bold tomato sauce and grated Manchego until golden.

Ingredients · for 4 servings

• 3 eggplants
• 800 g ripe tomatoes
• 1 onion
• 3 cloves of garlic
• 150 g Manchego (grated)
• 1 tsp sweet paprika
• 1 tsp dried oregano
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants into 1 cm thick slices, salt both sides and let drain in a colander for 20 min., then pat dry.
2. For the sauce, finely chop the onion and garlic and sweat in 3 tbsp olive oil for 7 min. until translucent, add the paprika and oregano and toast for 30 sec.
3. Add the peeled, diced tomatoes and let reduce uncovered for 20 min. until the sauce is thick enough to coat the back of a spoon; season with salt and pepper.
4. Brush the eggplant slices with the remaining olive oil and pre-bake on a tray at 220°C for 15 min. until soft and browning at the edges.
5. Arrange the slices overlapping like roof tiles in a baking dish, spread the tomato sauce over the top and sprinkle with the grated Manchego.
6. Bake at 200°C for another 15 min. until the cheese is golden and blistered, then let rest for 5 min. and serve warm.