Budget Semolina, Eggplant and Egg Bake with Oregano Tomato Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a small baking dish with a little of the vegetable oil.

2. 2

   In a saucepan, bring the water to a boil with 1/2 teaspoon of the salt. Gradually rain in the semolina, reduce the heat, and cook for 3 to 4 minutes, stirring, until thick. Remove from the heat and let it cool slightly for 5 minutes.

3. 3

   Meanwhile, heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add the onion and eggplant and cook for 8 to 10 minutes until the eggplant is tender and lightly golden.

4. 4

   Add the garlic, half of the dried oregano, the sweet paprika, the remaining salt, and the black pepper. Cook 1 minute more, stirring so the mixture becomes fragrant.

5. 5

   Transfer the cooked semolina to a large bowl. Stir in the beaten eggs, half of the grated cheese, and the eggplant-onion mixture. Mix well until evenly combined.

6. 6

   Pour the mixture into the greased baking dish and level the top with a spoon.

7. 7

   In a small bowl, combine the chopped tomato with the remaining tablespoon of vegetable oil and the rest of the dried oregano. Spread this mixture over the top of the bake and finish with the remaining grated cheese.

8. 8

   Bake at 200 °C / 400 °F for 25 minutes, or until the center is set and the top looks golden around the edges.

9. 9

   Let it rest for 5 minutes before slicing and serving so the bake holds its shape better.