Quick weekday meal.. if you are in a hurry, a very simple eggplant bake !


Eggplant reminds me so much of Mediterranean and Middle Eastern cooking and very few are those who dislike it. I remember when we had to salt eggplant slices to remove moisture and bitterness before cooking but the variety we find in most stores these days does not require any of this preparation and therefore here is the most simple, most delicious, wholesome, hearty and yet healthy bake that needs no preparation at all apart from slicing the vegetables and opening a can. I have not even added any Parmegiano or grated cheese as I wanted a very healthy option. I added dried oregano and it gives it a pizza taste without the obvious calories. i also used whole plum tomatoes rather than ready chopped, somehow I feel they have more flavor. You will need :

For 2 persons

1 Eggplant sliced
6 medium potatoes, sliced with skin on
1 large can peeled tomatoes
1 teaspoon Oregano
Flat leaf parsley, torn not chopped
A drizzle of virgin olive oil
Some baking paper
Sea Salt and freshly ground pepper

Line a baking tray with baking paper.
Drizzle some oil and layer the sliced potatoes in the center. Leave the skin on, it’s delicious
Arrange the eggplant on top, season and drizzle with a touch of olive oil.
Place in a preheated oven at 150 C for 30 minute.
Take out of the oven and arrange the canned tomatoes on top.
Pierce them with a knife so that the juices ooze out.
Scatter the dried oregano on top and another drizzle of olive oil and return to the oven for another 30 minutes.
Remove from the oven and garnish with flat leave parsley.
Serve immediately but I also had left overs and they were so delicious the day after!
and peel off the baking paper and all you need to do is to rinse the tray.
Nice, quick, easy and delicious…