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Eggplants with cheese in the oven
In Greece, eggplant is the undisputed star of the summer table. Whether plump or oval, deep purple or light-colored, many consider it the tastiest of all summer vegetables. Eggplant is found in most oily dishes (ladera) of summer Greek cuisine bringing a rich, earthy flavor to the Mediterranean kitchen.
What you will need
- 3 eggplants
- 100g Feta cheese, crumbled
- 3 large onions, thinly sliced
- 4 cloves garlic finally chopped
- 500g fresh tomatoes, grated
- 1 bunch of fresh parsley, chopped
- Salt & pepper
- Olive oil (enough for frying + 4 tablespoons for the sauce)
- A pinch of sugar (optional)
1The recipe step to step
- 1
Prepare the Eggplants: Trim the stems and cut the eggplants in half lengthwise. Score the flesh of each half in two or three places, being careful not to cut all the way through the skin. Place the pieces in salted water for 30 minutes to remove any bitterness. Drain and pat them very dry with paper towels. In a frying pan, heat the olive oil and lightly fry the eggplants on both sides until they soften and turn golden brown. Add more oil if needed. Transfer to absorbent paper to remove excess oil.
- 2
Prepare the Sauce: In a deep skillet, heat 4 tablespoons of olive oil. Add the onions and garlic and sauté them. Add the grated tomatoes, sugar (if using), salt, and pepper. Simmer the sauce for about 15 minutes until most of the liquid has evaporated. Stir in the parsley, cook for 2 more minutes, and remove from the heat.
- 3
Assembly: Arrange the eggplants in a baking dish. Using a fork, gently press down the flesh in the center of each piece to create a "boat" shape. Fill each "boat" with a little crumbled feta cheese. Spoon the sauce over each eggplant piece, covering them evenly.
- 4
Baking: Bake in a preheated oven at 180°C (350°F) for about 45 minutes, or until the food is golden brown and the sauce has thickened (honeyed).
- 5
Serving: Serve hot, ideally accompanied by crispy French fries and fresh bread.
Bon Appetite - Kali orexi
Tips & Notes
- •If the fresh tomatoes are not sweet enough, a pinch of sugar will balance the acidity of the sauce.
- •Healthier Alternative: Instead of frying, you can brush the eggplants with olive oil and pre-bake them in the oven until they are soft enough to be stuffed.
