Recipe for Greek Islands Style Eggplant
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Eggplants grow bountifully throughout Greece, and this recipe is a fairly common one, especially in the islands. You can use eggplants by themselves or also prepare the dish with a mix of eggplant and zucchini.
Greek Islands Style Eggplant Recipe Ingredients:
- 3 medium eggplants, washed and trimmed
- Salt, to taste
- Pepper, to taste
- 3 tablespoons Greek olive oil
- 1 medium onion, chopped
- 4 cups canned, diced tomatoes, juices drained
- 1 teaspoon Greek oregano
- 1/2 cup fresh, chopped parsley
How to Make Greek Islands Style Eggplant:
Preheat the oven to 350 degrees Fahrenheit. Brush a baking sheet with olive oil.
Slice the eggplant the long way into slices that are about 1/4 inch thick.
Sprinkle both sides with salt and pepper and place in a single layer on the baking sheet.
Drizzle olive oil into a frying pan and set the heat to medium.
Let the oil warm for about a minute and then add the onions. Saute them for 5 minutes, or until they get soft.
Stir in the tomatoes and oregano and cook for 2 minutes.
Spoon the tomato mixture over each eggplant slice.
Place the mixture in the oven and cook until the eggplant is soft. This should take about 30 minutes.
Sprinkle with the parsley just before serving.
**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 recipe contains olive oil, which isn’t permitted during strict fasting. If you adhere to a strict fast, omit the olive oil and using nonstick cooking spray in a nonstick pan to sauté, instead.
This post was written by Greek Boston