Just ‘snip’ them in the can with a pair of scissors!įresh basil: This is optional but does add to the flavor of the sauce. They’re generally better quality than chopped tomatoes. If you’re buying a can especially for this recipe, however, I prefer to get organic whole peeled tomatoes. I like to slice them rather than crush them for this recipe, since you really want the garlicky flavor to infuse into the delicious sauce.Ĭanned tomatoes: Just a regular can of tomatoes is fine – whatever you have. It makes all the difference to the flavor! Olive oil: As always, I recommend using a good quality extra virgin olive oil. It’s hard to explain, but try it and I think you’ll see what I mean.Įggplant: Grab a nice firm and shiny one! I find a small to medium eggplant is all you need to make enough to serve 4 as a side dish (or 2 as a main with bread). It’s also very tasty just served by itself with some bread or olive oil toasts. I serve it with Greek meatballs, sausages, Greek lemon rice and so much more (scroll down for more ideas). It’s so healthy! It’s a great example of a Mediterranean diet recipe.It’s so easy to make with just an eggplant, marinara sauce and feta cheese.Hopefully I’ve already piqued your interest in this amazing Greek eggplant recipe. Our Favourite Greek Baked Eggplant With Tomato & Feta.More ‘favorite’ Mediterranean recipes to try.It literally means ‘stuffed with garlic’, or rather ‘We are stuffed with garlic’, which I love! I learned later that although not exactly the same, the recipe is similar to a traditional dish from the Greek island of Zakynthos called ‘skordostoumbi’, or garlic eggplant. So simple that I didn’t even need to jot it down. Then tomato sauce is poured over the top, followed by crumbled feta cheese, before the dish is put back in the oven to finish off. He told us that the eggplant is first baked in the oven by itself with a little olive oil. Lucky for us (and for you!) we took the chance to ask our waiter how the baked eggplant was made. Scrummy agreed that this simple eggplant side dish was the runaway show-stealer! And as tasty as the other parts of our meal were, both myself and Mr. Surprisingly, this turned out to be one of the most delicious meals ever. I first found something very similar to this delicious baked eggplant with tomato and feta cheese on the slightly sticky pages of the menu of a tourist restaurant close to the Acropolis in Athens, Greece. Or if you’re in the mood for pasta, try pasta alla norma or eggplant lasagna. These papoutsakia (Greek stuffed eggplant) will blow your mind. Eggplant moussaka is still one of my favorite dishes ever. This recipe is easy to follow, requiring only a few ingredients and simple steps.Eggplant ( or aubergine!) is a delicious, hearty and healthy ingredient that I barely knew existed before spending some years living in Greece. To take the dish to the next level, we added a basil pesto that packs fresh, herbaceous notes, complementing the veggies perfectly. It is an explosion of flavors that will awe your taste buds with every bite. The vegetables (portobello mushrooms, eggplant, sweet potatoes, zucchini, onion, and bell pepper) are seasoned with aromatic oregano and fresh basil, then grilled to perfection until they’re smoky, charred, and irresistibly savory. The stacked nature of the dish adds a touch of elegance, making it a show-stopping side dish that might just steal the show. Since the same layered technique was applied to make this savory grilled vegetable Napoleon. This vegetable side dish was inspired by the popular layered desserts, the Russian Napoleon cake, and the French Mille-Feuille.
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