The eggplant continues to be one of my biggest culinary temptations during the summer. It is so delicious that I want to experiment again and again with new recipes, so thet we can eat it as often as possible. Today I created something which will make you lick not only your fingers but even your plate.
Required ingredients for Baked eggplant with caramelized onions and Delishu dried tomato and oregano
Salt and black pepper
50 gr. Delishu dried tomato and oregano
3 medium sized onions
Cut the eggplant in halves lengthwise. Spray it with olive oil, salt and pepper. Roast it for about 40 min – until tender.
After it is cooked stuff it with caramelized onion and place thin slices of Delishu on top. Roast for another 5-7 minutes.
Serve with garlic souce – with yoghurt( yoghurt, salt, garlic, sumac, dill) or with tahini( sesame tahini, garlic, cumin, water, salt)
How to prepare Caramelized onion
Cut the onion into halves and into slices. Stew it on medium heat for about 20 minutes until tender. Remove the lit and let the water evaporates, if there is any. Cook until it is golden brown. Add sugar and salt, finely chopped garlic and black pepper. Add some balsamico and let it stew for additional 5 minutes until the smell of vinegar evaporates.Pour it in jars and seal. Turn the jars with their bottoms up.