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A Balkan-inspired roasted eggplant dish layered with a rich homemade tomato garlic sauce, fresh parsley, and optional feta cheese. Delicious warm or at room temperature.
2 eggplants
3–4 cups homemade tomato garlic sauce
1/2 cup olive oil
A handful of parsley, chopped
150 g feta cheese (optional)
Tomato Garlic Sauce:
2 lbs San Marzano or Roma tomatoes
1/4 cup olive oil, plus 2 tbsp more
3–4 garlic cloves, crushed
Salt, to taste