Classic Bulgarian Patladzhani Plakiya (Eggplant Plakiya)
Традиционно ястие · Bulgarian
A traditional Bulgarian baked dish featuring tender eggplant slices simmered in a rich tomato and pepper sauce with onions and garlic. This is a comforting and flavorful vegetarian main or side dish.
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Съставки
- Eggplant1 kg
- Tomatoes400g
- Onion2 medium
- Bell Peppers (red and green)2 medium
- Garlic4 cloves
- Olive Oil100 ml
- Parsley1 bunch
- Saltto taste
- Black Pepperto taste
- Water100 ml
Стъпки
- 1
Preheat oven to 200°C (400°F).
- 2
Wash and slice eggplants into 1.5 cm thick rounds. Salt them and let sit for 30 minutes to draw out bitterness, then rinse and pat dry.
- 3
Slice onions and bell peppers into strips. Mince garlic.
- 4
Heat olive oil in a large oven-safe skillet or baking dish. Fry eggplant slices until golden brown on both sides. Remove and set aside.
- 5
In the same skillet, sauté onions and bell peppers until softened.
- 6
Add minced garlic and cook for another minute until fragrant.
- 7
Add chopped tomatoes (or crushed tomatoes) and water. Season with salt and pepper. Simmer for 10 minutes.
- 8
Arrange the fried eggplant slices over the vegetable mixture. Pour any remaining sauce over the top.
- 9
Cover the dish with foil and bake for 30 minutes.
- 10
Remove foil and bake for another 15-20 minutes, or until the top is slightly browned and the sauce has thickened.
- 11
Garnish with fresh chopped parsley before serving.
