Baked Eggplant With Tomatoes - Melitzanes Imam

Ingredients

• 2 largeaubergines
• 240 ml (1 cup)olive oil (for the aubergines)
• a splasholive oil (for the sauce)
• 1 large, slicedred onion
• 8 cloves, cut into chunky piecesgarlic
• 3 medium, cut into 2 cm piecesripe tomatoes
• 1 teaspoontomato purée
• a handful, choppedfresh parsley
• ⅓ teaspoonground nutmeg
• to tastekosher salt and freshly ground black pepper

Instructions

1. 1

   Prepare aubergines

   Remove the tops and bottoms of the aubergines, then halve them lengthways to make boats.

2. 2

   Soak the aubergines

   Put the aubergines in a large bowl of cold water and leave them to soak for 30 minutes. If needed, weigh them down with a plate. The recipe uses this soak to help reduce bitterness from the skin.

3. 3

   Preheat the oven

   Heat the oven to 230°C (446°F).

4. 4

   Oil and score

   Drain the aubergines and arrange them in a casserole dish. Score deep criss-cross lines into each half to help the centres cook through. Spoon the 240 ml (1 cup) of olive oil over the aubergines.

5. 5

   Season the aubergines

   Season the aubergines with kosher salt and freshly ground black pepper.

6. 6

   Roast the aubergines

   Bake for 30 minutes, until the tops are nicely roasted. While they bake, prepare the tomato sauce.

7. 7

   Soften onion and garlic

   Warm a splash of olive oil in a frying pan over medium heat. Add the garlic and sliced onion and cook until completely softened.

8. 8

   Cook the tomato sauce

   Stir in the tomatoes and season with kosher salt, ground pepper and nutmeg. Cook for about 10–15 minutes, stirring occasionally, until the tomatoes begin to release their juices and turn mushy. Add the tomato purée and cook for a further 2 minutes, stirring occasionally.

9. 9

   Fill and finish

   Press the aubergines gently with a fork to make a little space for the sauce. Spoon the sauce onto the aubergine boats. Lower the oven to 160°C (320°F) and cook for about 35 minutes, then raise it to 200°C (392°F) and roast for a further 10–15 minutes.

10. 10

    Add parsley

    Serve with chopped fresh parsley scattered over the top.

What is melitzanes imam?

Melitzanes imam means aubergines prepared in an imam-style, a name associated with Greek and wider eastern Mediterranean cooking. This version keeps the aubergines in lengthways halves and tops them with a rustic sauce of fresh tomatoes, onion and garlic.

The two oven stages do much of the work: the first roasts the aubergines, while the lower-temperature cook gives the sauce time to settle into them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 572 calories, 4g protein, 22g carbs, 55g fat.

The stated nutrition is driven largely by the olive oil, which supplies most of the fat and energy; the aubergines, tomatoes and onion contribute most of the carbohydrates. Protein is modest, so pair a serving with beans, yoghurt or another protein-rich side, and add salad or other vegetables to round out the plate.

Choosing the aubergines

Size matters: large aubergines make sturdy boats with room for the topping. Choose ones that feel firm and have smooth, unblemished skins.

Scoring: cut deep criss-cross lines without cutting through the skin. This gives heat access to the centre and leaves the halves intact for filling.

Building the tomato sauce

Onion and garlic: cook them until fully soft before adding the tomatoes, so they can flavour the oil without remaining raw or crunchy.

Tomatoes: use ripe fruit and give it 10–15 minutes to soften and release its juices. The tomato purée goes in near the end, with another 2 minutes of cooking.

Getting the texture right

Roasting: spooning oil over the scored flesh helps it roast, and the first 30 minutes should leave the tops nicely coloured. The aubergines still have more time in the oven once they are filled.

Sauce: cook it until the tomatoes are mushy and juicy, rather than expecting a smooth purée. Press the aubergine flesh gently to make a shallow place for the topping.

Why the oven temperature changes

Initial heat: the aubergines start at 230°C to roast for 30 minutes. Make the sauce while they are in the oven.

Gentle finish: lower the oven to 160°C for about 35 minutes after adding the sauce, then raise it to 200°C for 10–15 minutes to finish roasting.

Serving the dish

Parsley: scatter the chopped parsley over the aubergines just before serving for a fresh finish.

On the plate: serve alongside bread, rice or a simple salad if you want a more substantial meal. The aubergine boats can also be served as the main part of a shared spread.

Recipe notes & tips

• Use a casserole dish large enough to hold the aubergine halves in a single layer.
• Cut the tomatoes into evenly sized 2 cm pieces so they soften at a similar rate.
• Keep the garlic in chunky pieces as specified so it cooks alongside the onion without disappearing into the sauce.
• Taste the sauce before spooning it onto the aubergines and adjust the salt and pepper to your liking.
• Use a fork to check that the aubergine flesh is tender before serving.

Variations

• Add herbs: stir a little chopped fresh oregano into the tomato sauce.
• Add chilli: include a pinch of chilli flakes with the onion and garlic.
• Use yellow onion: swap it for the red onion while keeping the same sliced preparation.
• Make it cheesier: scatter crumbled feta over the finished aubergines.
• Serve with grains: offer rice or bulgur alongside to make the meal more filling.

Common mistakes to avoid

• Shallow scoring: the centres may take longer to cook; cut deep criss-cross lines without slicing through the skin.
• Undercooked onion: it can remain firm in the sauce; soften it completely with the garlic before adding tomatoes.
• Rushing the tomatoes: they need about 10–15 minutes to turn soft and mushy; stir occasionally and let them cook.
• Overfilling the boats: the topping can spill over; press a shallow space into the aubergine and spoon the sauce on carefully.
• Skipping the final roast: the dish may lack its finished roasted top; raise the oven to 200°C for the specified 10–15 minutes.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in an ovenproof dish until piping hot, or warm individual portions in the microwave.

Frequently asked questions