Eggplants with feta cheese and tomato

0 0
Eggplants with feta cheese and tomato

Share it on your social network:

Or you can just copy and share this url

Ingredients

10 eggplants cut into horizontal slices
4 ripe large tomatoes grated
2 Garlic cloves Chopped
2 large ​​onions sliced
2 tbsp. Fresh basil leaves
300 gr. feta cheese PDO
olive oil
Sea salt
Freshly ground pepper
a little Coarse salt
  • Medium

Ingredients

Directions

Share

Eggplants with feta cheese and tomato

A traditional taste “special”

The food of summer but also of summer. Tomatoes and eggplants are at their best and feta cheese goes well. It goes well with white wine but as a snack of tsipouro it is fine.

Traditionally, the recipe was made with fried aubergines, but the oil that the aubergines hold is a lot, so I preferred to make the aubergines in the oven.

The only difference is that in the first case the aubergines are fried while in the other they are first baked in the oven.

Fotini is golden and the food became very tasty. With fresh bread “the dives” are allowed…

Another Greek recipe of the islands and the plains.

Eggplants with feta cheese and tomato
From Fotini Kassaveti, botanist and poor cook, Alexandria

Steps

1
Done

We cut the aubergines, rinse them and we put them in the colander.

2
Done
30 minutes

We sprinkle with coarse salt and we leave for at least 30 minutes.

3
Done

We shake them with salt and fry them with seed oil on both sides. We spread them on a plate with absorbent paper to remove a lot of oil.

4
Done
15 minutes

If we want the lightest version, simply we place them in the pan and sprinkle with olive oil and bake in a preheated oven at 200 ° C on the heating elements for 15 minutes.

5
Done

All the rest of the recipe is common.

6
Done

At the same time we make the sauce.

7
Done

In a deep frying pan,we sauté the onion and garlic in olive oil over medium heat until the onion becomes transparent.

8
Done

We quench with wine or ouzo and allow the alcohol to evaporate.

9
Done
12 - 15 minutes

We add the tomatoes and let it boil for 12 - 15 minutes.

10
Done
3 minutes

We add the basil leaves to the sauce and let it boil for 3 minutes.

11
Done

At the same time, we break the feta into pieces with a fork.

12
Done

We pour the sauce over the aubergines and sprinkle with the feta cheese.

13
Done

We bake for another 10 minutes until our food turns brown.

14
Done

We remove from the oven, we let it "rest" for a while and we serve.

15
Done

LITTLE SECRETS

The traditional recipe "wants" the fried aubergines with plenty of olive oil and then follow the exact same procedure… but the food becomes heavier because the aubergines produce the "oil". But it was the food of the harvest and the work in the field and the calories were essential.

TDriver

previous
Milk Pie from Mani
next
Cheese tart
previous
Milk Pie from Mani
next
Cheese tart

Add Your Comment