Roasted Eggplants with Feta and Tomato Sauce
Imam Bayildi-style halved eggplants salted and drained, then roasted and stuffed with garlic paste, spiced tomato sauce, and crumbled feta. Components can be prepared ahead and assembled just before final baking. Served warm or at room temperature.
Ingredients
- 2 eggplant, halved lengthwise
- sea salt, for salting
- olive oil, for brushing
- 3 ½ oz feta, crumbled
- 1 tbsp olive oil, for garlic
- 4 cloves garlic, thinly sliced
- 3 tsp ground coriander, for paste
- 1 ½ tsp sea salt, for paste
- 4 tbsp olive oil, for sauce
- 1 large onion, finely chopped
- 3 tsp paprika powder, for saucesmoked paprika1:1spices
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- 1 tsp cayenne pepper, for sauce
- 4 whole tomatoes, peeled, seeded, diced
- 2 tbsp parsley, finely chopped
- 2 tsp tarragon, finely chopped
- lemon, zest and juice of half
- water, splash, optional(optional)
- black pepper, to taste(optional)
- salt, to taste(optional)
Instructions
- 1
Halve eggplants lengthwise and score the flesh with a sharp knife.
- 2
Salt the cut sides, press halves together, and drain in a colander for 30 minutes.
- 3
Preheat oven to 350°F (325°F fan).
- 4
Rinse eggplants and brush inside and out with olive oil.
- 5
Place in a baking dish and roast for 10 minutes.
- 6
While eggplants roast, heat oil in a small pan and fry thinly sliced garlic for a few minutes until it begins to color.
- 7
Crush the garlic with oil, salt, and coriander in a mortar to a thick paste.
- 8
Remove eggplants from oven and let cool slightly.
- 9
Heat oil in a pan and sauté the minced onion.
- 10
Stir in paprika and cayenne, cook for 2-3 minutes.
- 11
Add tomatoes, lemon zest, lemon juice, parsley, and tarragon.
- 12
Add a splash of water if needed and simmer gently, stirring occasionally, until the sauce thickens.
- 13
Season with pepper and salt.
- 14
Preheat oven to 350°F (325°F fan) for final baking.
- 15
Arrange eggplants in a large baking dish, trimming the rounded side if needed so they lie flat.
- 16
Spread garlic paste into the flesh and score lines of each eggplant half.
- 17
Top each with a generous spoonful of tomato sauce.
- 18
Crumble feta cheese over the sauce.
- 19
Lightly brush with oil and roast for 10-15 minutes until cheese melts.
- 20
Serve warm or cooled to room temperature.
Tips
Salting and draining the eggplants removes excess moisture and bitterness.
Garlic paste and tomato sauce can be made up to one day ahead.
Trim the curved bottom of eggplant halves so they rest flat in the baking dish without rolling.
Good to Know
Cooled eggplants can be refrigerated for up to 3 days in an airtight container.
Garlic paste and tomato sauce can both be prepared up to one day in advance. Assemble and bake just before serving.
Serve warm or cooled to room temperature with crusty bread or alongside rice.
Common Mistakes
Do not skip the initial salting and draining step to avoid watery, soggy eggplants.
Do not over-roast in the final baking to avoid the cheese browning excessively or the eggplant flesh becoming mushy.