An easy way to cook an eggplant - coat it with tomato paste and bake covered with foil. For extra flavor and sweetness add cinnamon and honey to it and some crumbled feta to top it off.
Tips: you can blend your own tomatoes for this but store-bought paste works really well too. Look for the one that already has onions and other herbs already added to it.
1 medium or two small eggplants (any type)
400ml (13 oz) tomato paste (one jar)
2tsp sugar or honey
1tsp olive oil
100g (3.5 oz) feta cheese (optional)
240 Calories per portion
1Preheat the oven to 180 ºC (356 ºF). Cover a baking tray with foil and oil it lightly.
2Wash and cut the eggplant into thin slices and arrange them on the tray.
3Sprinkle with salt all over. Let the salt do its magic - in 15-20 minutes it will draw moisture from the eggplant out. Pat the eggplant dry with a kitchen towel.
4Sprinkle the eggplant generously with cinnamon.
5Mix tomato paste with sugar (or honey) and cover the eggplant evenly.
6Cover with foil and bake at 180 ºC (356 ºF) fan in the middle of the oven for 30 minutes.
7Uncover. If you have it - crumble feta cheese on top. Bake for another 5 minutes. Serve hot.