Eggplants with Garlic and Tomato Recipe - Vegetarian Macedonian Delight

Eggplants with Garlic and Tomato

Eggplants with Garlic and Tomato Recipe - Vegetarian Macedonian Delight
Region / culture: Macedonia | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 | Vegetarian diet


Eggplants with Garlic and Tomato
Eggplants with Garlic and Tomato

Eggplants with Garlic and Tomato is a delicious and flavorful dish that combines the rich taste of eggplants with the tangy flavor of tomatoes and the aromatic essence of garlic. This recipe is perfect for those looking for a vegetarian option that is both satisfying and nutritious.


This recipe has its roots in Mediterranean cuisine, where eggplants are a staple ingredient in many dishes. The combination of eggplants, tomatoes, and garlic has been enjoyed for centuries, with each ingredient bringing its own unique flavor profile to the dish.


How to prepare

  1. Fry the eggplants in a generous amount of olive oil.
  2. Allow the eggplants to absorb the oil.
  3. Continue frying until the eggplants turn brown and become tender.
  4. If you prefer to use less oil, you can add water.
  5. In a separate saucepan, heat a smaller amount of olive oil (compared to the frying portion) and add the tomato mash along with half of the garlic.
  6. Season with salt and pepper to taste, then bring the mixture to a boil.
  7. Add the fried eggplants to the saucepan and let them simmer for 10 minutes.
  8. While the eggplants are simmering with the tomato and garlic, blend the vinegar with the remaining garlic.
  9. Once the eggplants are ready, remove them from heat and pour the vinegar and garlic mixture over them.
  10. Stir well and season the eggplants with oregano.
  11. Cut the cheese into medium-sized pieces and add them to the saucepan.
  12. Allow the dish to cool, then serve.


  • Add chopped bell peppers or onions for extra flavor.
  • Substitute the cheese with crumbled feta or goat cheese for a different taste.
  • Add a pinch of red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Make sure to fry the eggplants until they are brown and tender to ensure they are cooked through.

- Adding water to the frying process can help reduce the amount of oil used.

- Be generous with the olive oil when frying the eggplants for a richer flavor.

- Season the dish with oregano for an extra burst of flavor.

Serving Suggestions

Serve the Eggplants with Garlic and Tomato with a side of crusty bread or over a bed of cooked quinoa for a complete meal.

Cooking Techniques

Frying the eggplants until brown and tender.

- Simmering the eggplants with the tomato and garlic mixture.

- Adding the vinegar and garlic mixture for a tangy finish.

Ingredient Substitutions

Use zucchini or bell peppers instead of eggplants.

- Substitute balsamic vinegar for a different flavor profile.

- Use vegan cheese for a dairy-free option.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve the Eggplants with Garlic and Tomato in a decorative serving dish garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc, or a light red wine, such as Pinot Noir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 200 per serving


Carbohydrates: 15g per serving


Total Fat: 10g per serving

Saturated Fat: 3g per serving


Protein: 5g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Vitamin A: 15% of the daily recommended intake per serving

Iron: 10% of the daily recommended intake per serving


Contains dairy (cheese)


Eggplants with Garlic and Tomato is a nutritious dish that is rich in vitamins and minerals, while also providing a good source of carbohydrates, fats, and proteins.


Eggplants with Garlic and Tomato is a delicious and nutritious dish that is perfect for a vegetarian meal. With its rich flavors and simple preparation, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Eggplants with Garlic and Tomato. It was many years ago, when I was just a young girl living in the small village of my ancestors. My grandmother, who was an amazing cook, had learned the recipe from a neighbor who had learned it from her own grandmother. It was a traditional dish that had been passed down through generations, and I was eager to learn how to make it myself.

The first step in making Eggplants with Garlic and Tomato was to select the freshest ingredients. My grandmother always insisted on using only the best produce from the local market, so we would carefully choose the ripest eggplants and juiciest tomatoes. The garlic was picked from our own garden, where it grew abundantly next to the fragrant herbs that we used to season our dishes.

The next step was to prepare the eggplants. My grandmother would slice them into thick rounds and then sprinkle them with salt to draw out the bitter juices. We would let them sit for a while, while we prepared the rest of the ingredients. The tomatoes were peeled and chopped, the garlic was minced, and the herbs were finely chopped.

Once everything was ready, we would start cooking. My grandmother would heat a generous amount of olive oil in a large frying pan and then add the garlic, letting it sizzle and release its aroma. Then she would add the eggplants, frying them until they were golden brown and tender. The tomatoes were added next, along with a splash of vinegar to give the dish a tangy flavor.

As the Eggplants with Garlic and Tomato simmered on the stove, filling the kitchen with a mouthwatering aroma, my grandmother would tell me stories about her own grandmother and the recipes she had taught her. She would reminisce about the old days, when life was simpler and food was made with love and care. I listened intently, absorbing every word and every technique she shared with me.

Finally, the dish was ready. My grandmother would serve it piping hot, garnished with fresh herbs and a drizzle of olive oil. The flavors of the eggplants, garlic, and tomatoes melded together perfectly, creating a dish that was both comforting and satisfying. I would take a bite, savoring the taste of my grandmother's cooking and feeling grateful for the traditions she had passed down to me.

Over the years, I have made Eggplants with Garlic and Tomato countless times, each time adding my own twist to the recipe. I have experimented with different herbs and spices, tried roasting the eggplants instead of frying them, and even added a handful of olives for a salty kick. But no matter how I make it, the dish always reminds me of my grandmother and the love she put into every meal she prepared.

Now, as I pass the recipe on to my own grandchildren, I hope that they will continue the tradition and keep the flavors of Eggplants with Garlic and Tomato alive for generations to come. Cooking is more than just following a recipe – it is about honoring the past, sharing memories, and creating new ones. And I am grateful to my grandmother for teaching me that lesson, one delicious dish at a time.


| Cheese Recipes | Eggplant Recipes | Garlic Recipes | Macedonian Recipes | Macedonian Vegetarian | Oregano Recipes | Slavic Recipes | Tomato Recipes | Vinegar Recipes |

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