Aubergines (or eggplants) are mainly a summer vegetable but they can still be found in autumn in most parts of Greece. It’s a good occasion to make today one of our favorite aubergine dishes and in the same time say goodbye to a glorious Greek summer!
For 4 persons
4 large aubergines
3 large onions finely chopped
2 garlic cloves finely chopped
5-6 large ripe tomatoes chopped
esti extra virgin olive oil
Mint and parsley to garnish
Make an opening on the aubergines by using a sharp knife and slicing the vegetable from the stem down to the other end- make sure that you don’t cut them all the way through. Draw out the seedy parts- you can always use a small spoon, chop and leave them aside. Sprinkle the cavities with salt, and turn upside down and drain for ½ hour. When ready, wipe the inside of the vegetables.
Preheat oven at 180 degrees.
In a skillet heat some esti extra virgin olive oil and fry gently the aubergines on both sides until they become a bit softer. Remove from the skillet, add some more olive oil and sauté onions and garlic together. After a few minutes add the chopped parts of the aubergines. When all vegetables are well sautéed add the chopped tomatoes, salt and pepper and allow the sauce to simmer for about 10 minutes.
Place the aubergines in a baking dish. Fill them with the sauce leaving them open. With the rest of the sauce drizzle the aubergines and the baking dish. Garnish with finely chopped fresh mint and parsley. Drizzle with some esti extra virgin olive oil, add to the dish ½ cup water and bake for about 40-45 minutes. While the aubergines are being baked baste them now and then with the sauce.
This dish can be served warm but keep in mind that it’s equally delicious after a day in the fridge. Serve with a unique Greek rosé wine!