Saturday, November 8, 2014

Albanian Baked Eggplant

I learnt this simple and flavorful eggplant dish from a sweet Albanian lady I meet at a local community garden dinner. The coordinator kindly invited me I had visited a couple of times as a master gardener but didn't really know how to help. I find it easier in the school gardens. I fondly remember her garden and her pride in it, gardening connected her with how she grew up and her homeland. I follow Nate of Yomadic on twitter and facebook and really enjoy his blog and sense of adventure. He has explored Eastern Europe and many places off the beaten path. Here is one highlighting how beautiful Albania is and maybe we need to put in on our travel list. 


  • about 4 small eggplants / aubergines sliced
  • 3 tomatoes chopped
  • 1/2 a chopped onion 
  • 3 cloves of garlic chopped
  • salt and pepper to taste 
  • a drizzle of olive oil

  1. slice the eggplant , drizzle with olive oil and a little salt and pepper and bake at 400 for about 20 minutes until soft
  2. meanwhile sauté the onion and garlic for about 5 minutes, then add the chopped tomato and let it reduce down
  3. then add the roast eggplant to the onions and tomato to a dish and bake for another 15-20 minutes 
  4. enjoy as a side dish

Have a lovely weekend everyone

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