Persian Aubergine Bake
Experience the comforting warmth of Persian Aubergine Bake, a dish that harmonizes silky aubergines with rich spices and creamy yogurt. This delightful meal is perfect for gatherings or family dinners, offering a beautiful blend of flavors that will impress even the pickiest eaters. Easy to prepare and visually stunning, it’s a versatile option that caters to vegetarians and meat lovers alike.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Persian
Ingredients
Scale
- 2 medium aubergines (about 400g), sliced into ½-inch rounds
- 1 can (400g) ripe tomatoes, chopped
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 cup plain Greek yogurt
- 2 tbsp olive oil
- Fresh parsley and mint, for garnish
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Salt the aubergine slices and let them sit for 30 minutes. Rinse and pat dry.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent, then add garlic until golden.
- Add aubergine slices; cook until golden brown (about 8 minutes).
- Stir in chopped tomatoes, ground cumin, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, layer half the aubergine mixture followed by half the yogurt. Repeat layers.
- Cover with foil and bake for 25 minutes; uncover for an additional 10 minutes.
- Garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: For added protein, consider mixing in chickpeas or using zucchini instead of aubergines. A sprinkle of pomegranate seeds enhances both flavor and presentation.