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sliced aubergines baked in tomato sauce. On the side you can see a few cherry tomatoes and crackers

Baked Aubergine Saganaki Recipe

Written by Published on Updated on February 8, 2023 in Side Dish

Hey fellow foodies,

The baked Aubergine Saganaki recipe is a dish that you can eat all year round hot or cold. Aubergines (Eggplant) are usually in season from June to September, but you can definitely find organic aubergines this time of year.

The original baked Aubergine Saganaki recipe calls for feta cheese but I wanted to tweak it with a different type of cheese and of course what would be my next obvious choice mozzarella. I was going for a gooey pull-and-twirly type of cheese for this recipe.  Mozzarella cheese was my second choice for this recipe, but my first choice was Provolone but the supermarket was out.   I air-fried the aubergines,  rather than deep frying them in oil, and they turned out great!

Bake the aubergines until the cheese melts and the sauce has thickened just enough to also be able to dip into it.  The only herb I added was dry Oregano, I love the slightly minty taste of this herb and I added a red onion this time for its spicy taste.  Did you know that  Aubergines (eggplants) are also known as Garden Eggs?  funny!

So, I have a bit of news, I am working on a few different new projects and hoping to start next year, in January.  I wanted to share that I am starting my own podcast. 🙂   It is all set up and I will start recording next month.  I will post the link once I am ready and I do hope that you join me on this new adventure.  Talking about Greek food and more. 🙂

A shout out to Anthea from the #thesaltybiscottishop for her beautiful waterproof backdrops.  If you are searching for backdrops pop over to Anthea’s site #thesaltybiscottishop.

Wishing everyone a wonderful morning/afternoon/evening and a great weekend.

 

sliced aubergines baked in tomato sauce. On the side you can see a few cherry tomatoes and crackers

Aubergines Saganaki

A delicious and easy main or side dish made with fresh tomatoes, garlic, onions, and oregano for that slightly minty taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Brunch, Easy, Side Dish
Cuisine Mediterranean

Ingredients
  

  • 1 red onion chopped
  • 1 garlic clove minced
  • 2 tomatoes grated
  • 1 aubergine (eggplant) sliced
  • ½ cup tomato sauce can or jar
  • ¼ cup olive oil
  • ½ tbsp Oregano
  • 1 small package of mozzarella cheese
  • salt pinch

Instructions
 

  • Preheat oven at 180c or 375F. Wash the aubergines and chop off both sides. Cut into thick slices and drizzle olive oil on both sides of the sliced aubergines. Sprinkle salt on both sides before placing the slices into the air fryer. Air fry for 15 minutes or until golden brown on both sides.
    sliced aubergines (eggplants) with drizzled olive oil in an air fryer
  • Heat the skillet and add the olive oil chopped red onion and minced garlic. Stir onion and garlic until golden brown.
    chopped red onion and minced garlic in a skillet
  • Add the tomato sauce. Stir for a few minutes.
  • Layer aubergines in the skillet.
    air fried aubergines layered in the tomato sauce
  • Scatter the mozzarella cheese throughout the skillet. Garnish with the oregano and then pop it into the oven for 20 minutes.
  • Serve hot.
Keyword aubergines, Baked, Easy

KALI MAS OREXI!!

Graviera Saganaki (Greek Fried Cheese)

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece. My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural. In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it. Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits. So, come along with me on this adventure, and I hope you enjoy my recipes. Sophie

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