The season of eggplants: new recipe!

eggplants recipeI had to come up with a new recipe, since I had plenty eggplants from my garden. Of course, I gave away some of them, but still,  I had enough left.
Inspired by several other recipes, I finally made up this one, which I named: “short of greek moussaka”. It has a few similarities with the famous moussaka, but it is far more easy, healthier, and quite yummy!

Ingredients
4-5 eggplants (depends on the size of the pan)
2-3 potatoes
4 tomatoes (medium to large)
1 red onion (large)
2 bay leaves
1 tsp dried spearmint
1/2 cup of wine
1 small hot pepper (optional)
2/3 cup olive oil
Salt, pepper, brown sugar
Feta cheese or any white cheese (optional)

How to:
Wash and cut the eggplants into slices. Put the slices in water with salt. Some eggplants, are more bitter than others; if you aren’t sure of their quality, let them soak in the salt water for 1-2 hours.
Peel and chop the onion. Add half of the oil in a pan, and sauté the onion. When it gets golden brown, add the wine and stir. Lower the heat a bit.
Wash and cut the tomatoes into small cubes. Add them in the pan, as they are; don’t remove their liquids. Stir the mixture with a wooden spoon, and add the bay leaves, the spearmint, the hot pepper (optional), salt, pepper, and a pinch of brown sugar. Stir, cover and let it simmer for 10 minutes.
Meanwhile, strain the eggplants, squeeze them to remove all the water, and put them in a pan to grill for a few minutes (time depends on the grill type.)
eggplants recipePeel the potatoes and cut them also into slices. Put the rest of the oil in a large pan, and spread the potatoes slices. Here, you have the option to sprinkle some grated parmesan above them, but it’s not necessary. Above, spread a second layer, of eggplants this time.
Remove the sauce from fire. If you choose the feta/white cheese option, now is the time to add it in the sauce. Mash the cheese into pieces, toss it in and stir.
Spread half of the sauce above the eggplants layer, then add a third layer with the rest of the eggplant slices, and finally spread the rest of the sauce.
Preheat the oven, and bake at 200ºC (392ºF) for 1 hour. After the 40 minutes pass, check if you have to place a tin foil on top, to avoid burning the surface ingredients.
Serve plainly with a spoon. It is so tasty, it won’t matter the way you serve it!
See more images here:

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