Recipe for Santorini Style Eggplant with Cheese
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On the island of Santorini, this dish is typically prepared with a variety of white eggplant that is commonly grown on the island. This dish is typically prepared when the eggplants are fresh and in season.
Santorini Style Eggplant with Cheese (Melitzanes Santorinis) Recipe Ingredients:
- 2 tablespoons Greek olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh, chopped mint
- 1 tablespoon fresh, chopped basil
- 3 1/2 cups canned, diced tomato, juices drained
- 4 medium-sized eggplants, cleaned and cut into 1/2 inch slices
- 2 cups grated, meltable cheese, such as Kefalotiri or Mozzarella
Directions to Make Santorini Eggplant Stew:
Drizzle the olive oil into a deep skillet and set the heat to medium. After about a minute, add the onions and saute until soft, about five minutes. Stir in the garlic and saute for another minute. Stir in the mint, basil, and tomatoes and cook for another five minutes. Remove the skillet from the heat.
Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 inch baking dish with cooking spray.
Arrange the eggplant slices in a single layer. Spread some of the tomato mixture over the eggplant slices and sprinkle cheese. Repeat until all the eggplant, tomato mixture, and cheese is gone.
Place the baking dish in the center of the oven and bake until the cheese is a light golden brown. This should take about thirty minutes.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston