Eggplant baked with tomato, parmesan and oregano
Like its relatives the potato and tomato, the eggplant is a member of the nightshade family and has become a globetrotting ingredient that turns up in classic dishes across many cuisines.
Ingredients
Allow one eggplant per person weighing about 250-300 grams
salt and pepper
extra virgin olive oil
a couple of ripe tomatoes
a handful of fresh oregano
parmesan cheese
Method
Choose medium-sized eggplants, each weighing about 250-300 grams. Allow one eggplant per person.
Leaving the stem attached and starting about 2cm from the stem cap, cut the eggplant into five or six slices, top to bottom. The slices should still be attached at the top like a fan. Sprinkle salt in each of the fan leaves. Brush some extra virgin olive oil on both sides of each leaf.
Slice a couple of ripe tomatoes and slip these slices in between the leaves, along with a handful of fresh oregano. Slice some parmesan cheese and slip these in as well.
Place the stuffed eggplant in a baking dish, sprinkle a little more olive oil over them and season well with salt and pepper.
Bake in a preheated oven at 190C for 25-30 minutes until they are tender. Baste occasionally with the juices formed in the dish.
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