Melitzanes Me Lathi - Eggplant With Olive Oil

Ingredients:

2 lbs. long type Eggplants
1 cup Olive Oil
2 sliced thinly Onion
2 lbs. ripe Tomatos
chopped Parsley
3-4 cloves, sliced Garlic
pepper Salt
2 tablespoons Sugar

Directions:

Cut off the green end of each eggplant and in each one make a deep slit almost from end to end.
Heat the oil in a frying pan and fry the eggplants over a low heat 10 minutes, turning once or twice.
Remove from the pan and put into a casserole.
In the same oil in the frying pan, saute the onions until soft.
Add 2 peeled and chopped tomatos, parsley, garlic, salt and pepper.
Allow the mixture to cook for 15 minutes and fill the slits of the eggplants.
Force remaining tomatos through a sieve and pour over the eggplants.
Add salt, pepper and sugar.
Cover and cook over a low heat or in medium oven for 40 to 45 minutes.
Serve cold.

<< Back to previous page