Quick Eggplant Plakiya with Canned Tomatoes
70% автентично · Bulgarian-inspired
A simplified version of the classic Plakiya, using canned crushed tomatoes for speed and convenience. Still captures the essence of baked eggplant in a savory tomato sauce.
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Съставки
- Eggplant800g
- Canned Crushed Tomatoes400g
- Onion1 large
- Bell Pepper1 medium
- Garlic3 cloves
- Olive Oil75 ml
- Fresh Dillsmall bunch
- Saltto taste
- Black Pepperto taste
- Water50 ml
Стъпки
- 1
Preheat oven to 190°C (375°F).
- 2
Slice eggplants into 1.5 cm thick rounds. You can skip salting if you prefer a quicker prep.
- 3
Slice onion and bell pepper. Mince garlic.
- 4
Heat olive oil in an oven-safe skillet. Fry eggplant slices until lightly golden. Remove and set aside.
- 5
Sauté onions and bell peppers in the same skillet until softened.
- 6
Add minced garlic and cook for 30 seconds.
- 7
Stir in crushed tomatoes and water. Season with salt and pepper. Bring to a simmer.
- 8
Arrange eggplant slices over the sauce. Cover and bake for 25 minutes.
- 9
Uncover and bake for another 10-15 minutes until tender.
- 10
Garnish with fresh dill.
