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Baked eggplants with a garlic mash topping

The poor man's mousaka


  1. Slice the eggplants into slices lengthwise

  2. Half boil them in salt water and let them drain and cool

  3. Soak the bread in some water

  4. Peel and roughly chop the garlic, mash it in a mortar or a blender and place it in a large bowl.

  5. Chop or grind the walnuts and add them with the garlic.

  6. Add some of the bread to the bowl and add salt.

  7. Add olive oil, vinegar, lemon juice and black pepper.

  8. With the blender grind and gradually add the rest of the bread and a little water from the water in which the bread was soaked, until you get a bechamel like consistency. 

  9. Preheat the oven at 200 degrees with the fan on.

  10. Add salt to the flour and coat the warm eggplants.

  11. Place them on a tray with some olive oil and bake them until they turn brown for about half an hour.

  12. Once they have rested a bit, spread the garlic on top and put it back in the oven.

  13. Bake for about half an hour until it gets a nice color.


5 -6 eggplants (2 kg)

80 ml olive oil



For the garlic mash

800 gr. bread

300 g chopped walnuts

100-120 ml olive oil

10-12 cloves of garlic

juice of 1 lemon


40-50 ml of vinegar

Freshly ground pepper

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