Greek-Style Eggplants
Description
Suitable both for a holiday and for everyday meals. As soon as the first eggplants and tomatoes ripen in our garden, I always make Greek-style eggplants—an очень вкусное vegetable dish that can be served as a main course, as a side, or as an appetizer. I don’t know whether Greeks cook eggplants exactly this way (surely they make something very similar, perhaps just adding more herbs and probably sprinkling feta on top), but on the TV show where I first saw this dish, that’s exactly what it was called :) The recipe for Greek-style eggplants isn’t strict—you can add whatever ingredients you like to the dish; experiments are only welcome. Good luck with the cooking! ;)
Instructions
- 1
Step 1
Cut the eggplants into slices about 5 mm thick.
- 2
Step 2
Place the sliced eggplants in a bowl, generously sprinkle with salt, and leave for 10 minutes. After 10 minutes, rinse the eggplants thoroughly to remove the salt and pat them dry.
- 3
Step 3
Then each piece of eggplant needs to be dredged in flour and fried in olive oil until golden brown.
- 4
Step 4
Finely chop the onion.
- 5
Step 5
Finely chop the tomatoes.
- 6
Step 6
Sauté the onion in olive oil until translucent, then add the tomatoes, reduce the heat, and simmer for about 10 minutes, until the sauce reaches your desired consistency (some people like it thicker, others the opposite). During simmering, add salt, pepper, and, if desired, spices.
- 7
Step 7
Place the fried eggplants on a serving dish, gently pour the sauce over the top, and sprinkle with fresh herbs. Greek-style eggplants are ready!