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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.
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.
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.
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.
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).
Serving: Serve hot, ideally accompanied by crispy French fries and fresh bread.
Bon Appetite - Kali orexi