Oven-baked eggplants, simple and very tasty, with cubed bread, olives, capers, and tomato… an easy and quick side idea, perfect for summer. The flavorful baked eggplants are prepared in minutes and cook quickly; they are suitable for all menus because they pair well with both meat and vegetarian dishes, and they can also be served as an appetizer. Try the recipe; it’s very easy but truly appetizing!
If you love eggplants, take a look at these proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Seasonality: Summer
- Energy 145.06 (Kcal)
- Carbohydrates 25.74 (g) of which sugars 6.56 (g)
- Proteins 4.17 (g)
- Fat 4.00 (g) of which saturated 0.71 (g)of which unsaturated 1.34 (g)
- Fibers 6.20 (g)
- Sodium 403.56 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 round eggplant
- 2 slices white sandwich bread (or whole wheat)
- 4 peeled tomatoes
- 1 tablespoon capers
- 2 tablespoons Taggiasca olives (or black olives)
- 2 filets anchovies in oil (optional)
- parsley (or other aromatic herbs)
- extra virgin olive oil
- salt
Tools
- Baking tray
- Parchment paper
- Bowl
Preparation
Wash the eggplant, remove the end, and cut it into slices about 0.5 inches thick.
Place them on a tray, lined with parchment paper, drizzle them with extra virgin olive oil, and lightly salt them. Make cuts on the surface, allowing them to cook more easily (1).
Put them in a fan oven at 355-375°F and bake for about 20 minutes, until they are soft.
Meanwhile, cut the bread into cubes and put it in a bowl.
Add the pitted olives, capers, finely chopped anchovies, and chopped peeled tomatoes.
Add a pinch of salt, a drizzle of oil, and mix (2).
When the eggplants are ready, remove them from the oven and cover them with the mixture (3).
Return the tray to the oven, under the grill, and continue cooking for 10-12 minutes, or until the bread is crispy.
The flavorful baked eggplants are ready, transfer them to a platter and sprinkle with fresh parsley, or other aromatic herbs… you can serve them either hot or at room temperature.
Tips and Notes
Cut the slices thick enough, so they remain soft after cooking without breaking.
You can replace the peeled tomatoes with fresh ripe tomatoes, peeled and seeded.
You can use sandwich bread, white or whole wheat, or any bread you have at home, even stale, without the crust.
The addition of anchovies is optional.
FAQ (Questions and Answers)
Can I prepare the eggplants in advance?
I recommend baking them right before serving, so the bread stays crispy. However, if needed, you can make them in advance and reheat them in the oven or air fryer.
