“Eggplant Paradise”


This is a great appetizer, side dish or it can be prepared with a side of pasta to be served as vegetarian main dish. This dish is usually prepared fried in Italian recipes or in Turkish recipes, but I have tried making it in the oven, to make it healthier. I highly recommend this great healthy dish if you like Eggplants!



Prep Time : 20min
Cook Time : 20min
Ready Time : 40-45min
Servings : 6 servigns
3 Large eggplant ( cut into small 1-1 1/2 inch cubes)
1 tsp salt (to be used  for the water with eggplant)
2 Bell Pepper ( Red and Yellow / Cut into small cubes)
2 Tbsp Olive Oil
Salt to taste
Tomato Sauce:
4 medium size tomatoes (peeled and chopped)
2 garlic cloves (chopped)
Salt to taste
1/2 Tbsp Sugar
1/4 cup Basil ( chopped)
Small Baby Mozzarella’s ( 8-10 pieces)
Fresh Basil ( chopped)
Step 1:

Wash and cut the eggplants into 1-1 1/2 inch cubes. Place them into a deep dish and cover with water, add 1 tsp salt into the water. After 5 minutes remove eggplants to a paper towel by squeezing the excess water out. This process will remove the bitter taste of eggplant. Place them into a deep dish.

Step 2:

Add the bell peppers with the eggplants into the bowl, add 2 tbsp olive oil, salt to taste and mix well. Place it to a flat oven tray and bake in 425 F for at least 15-20 minutes or until golden color.

Step 3:

Remove the eggplants from the tray and place them into a oven safe baking dish after its cooked.

Step 4:

Tomato Sauce:

Place  4 medium size the tomatoes ( peeled and chopped), 2 garlic cloves, basil, 1/2 tbsp sugar, salt to taste into a small sauce-pan and simmer until the all the ingredients melted.

Step 5:

Pour the tomato sauce on top of the eggplants and place the small mozzarella’s on top of the tomato sauce. Place the dish in 400 F for another 10-15 minutes until the mozzarella melt.

Step 6:

After its cooked and the mozeralla has melted, decorate with fresh basil. Serve with fish, chicken or as an appetizer.

Bon Appetit!





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