Aubergines in the oven with tomato and onion by Sotiris Evangelou

“Summer is not acceptable in Greece without aubergines. The spicy taste of this unique vegetable, that can be a main course, accompanied by feta cheese or a starter “meze” for the summer table with fish food or meat.”

Servings: 4
Preparation Time: 1:15′
Cooking Time: 25′


  • 4 aubergines
  • 150ml extra virgin olive oil
  • 2 onions in slices
  • 3-4 cloves garlic, chopped
  • 30gr tomato paste
  • 4 tomatoes peeled and chopped
  • 1/2 bunch parsley
  • some cumin
  • salt, black pepper


Cut the aubergines in the middle and scratch them in diamond with a knife. Put them in salt water for 40′ to remove their bitterness. Strain them well, line them in a baking tray with baking paper, grease them with olive oil and bake in preheated oven at 200⁰C in air for 15′-20′.
Prepare the sauce at the same time with the other half of the olive oil, in which we saute the onions with the garlic. Add the tomato paste and stir. Add the chopped tomatoes after a while, half a glass of water, parsley, some cumin, salt and pepper. Boil for 10′ until it starts thickening. Pour the sauce over the aubergines and bake in preheated oven at 180⁰C in air for 20΄-25΄.