Category: Appetizers -

Greek Eggplant     

Ingredients:
2 pounds eggplant, sliced into 1/2 inch thick rounds
1/2 to 2/3 cup extra virgin olive oil
8-10 garlic cloves, peeled and crushed
4-5 large tomatoes
fresh ground pepper
1/3 cup chopped fresh parsley
1/3 cup chopped fresh oregano
3 Tbsp. sherry vinegar or red wine vinegar
4-5 Tbsp. crumbled feta
Crostini, to serve

Preparation:
Preheat oven to 350 degrees. Salt the eggplant slices lightly in a mixing bowl. Heat 2-3 Tbsp olive oil in a large, heavy skillet over medium-high heat and lightly brown the eggplant slices on both sides, in batches, replenishing olive oil as necessary. Drain on paper towels.

In same pan, add garlic and cook gently for a few minutes until softened. Add tomato, cook down over medium heat, season with salt & pepper to taste, add vinegar. Simmer gently until thick, about 15-20 minutes.

Place a few tablespoons of the tomato sauce on the bottom of a medium sized baking dish and drizzle with a little olive oil. Place eggplant slices on top, sprinkling with herbs and a little cheese. Spread a little sauce over the eggplant and continue layering until everything is in the pan. Press down with a spatula and sprinkle a little vinegar on top.

Bake 45 minutes, sprinkle with chopped parsley and feta. Serve with crostini.

Recipe courtesy of Chef Aria Kagan and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2022-05-19
Number of visits: 2224