Baked Eggplant

Baked Eggplant

YIELD: 4 servings

TOTAL TIME: 60 minutes

  • 2 Eggplants, cut in half
  • 1 tbsp. sea salt
  • 4 cloves garlic, minced
  • 2 onions, sliced
  • 1/2 cup ghee or extra virgin olive oil
  • 1 tbsp. fresh basil chopped
  • 2 Tomatoes chopped
  • 1 tbsp. fresh parsley chopped
  • Baked eggplant

Poke the flesh of the eggplant with a knife to make several cuts. Sprinkle with sea salt and set in a colander or on a wire rack to drain for 1 hour Preheat oven to 350 degrees.

Heat 2 tablespoons ghee or oil in a medium skillet over medium heat. Add onions and garlic and sauté until just starting to brown, 10 minutes.

Add tomatoes and basil and season with salt. Simmer for 10 minutes

Heat remaining oil in a large skillet. Place eggplant face down in pan and fry until softened, about 10 minutes.

Place the eggplants face up in a baking dish and fill with onions and tomatoes. Bake 30 minutes. Sprinkle with parsley and serve.