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Greek-style Eggplants
Greek-style eggplants will be an excellent addition to your recipe collection. In Greece, they are served as a main dish called Melitzanes papoutsakia. They also work perfectly as an appetizer or side dish. The vegetables turn out juicy and taste very similar to another Greek dish – moussaka. Prepare such eggplants and they will find a worthy place in your menu.
Ingredients
Show ingredients
- eggplants – 1 pc;
- flour – 2 tbsp;
- garlic – 2 cloves;
- tomato – 1 pc;
- thyme – 10 g;
- oregano – 10 g;
- basil – 10 g;
- parsley – 10 g;
- sugar – 1 tsp;
- salt – to taste;
- olive oil – for frying.
Preparation
- Prepare the necessary products for making Greek-style eggplants. Remove the skin from the garlic.
- Cut the eggplants into circles about 5 mm thick.
- In a separate container, dissolve a tablespoon of salt in 0.5 liters of water. Place the eggplants in the liquid for about 20 minutes to remove the bitterness.
- Chop the garlic into cubes and finely chop the parsley.
- Dice the tomato, removing the stem first.
- Heat the frying pan and add the diced tomatoes, garlic, parsley, oregano, basil, thyme, salt to taste, and sugar. If the tomatoes are sour, add more sugar. Mix everything. Simmer the sauce for about 20 minutes over medium heat, stirring occasionally, until the tomato pieces become soft.
- Remove the finished sauce from the heat.
- Take the eggplants out of the water and dry them with a paper towel.
- Heat a frying pan and add olive oil. Dredge the eggplant slices in flour and fry them on both sides until golden brown.
- Place the finished pieces on a napkin or paper towel to get rid of excess oil.
- Transfer the eggplants to a plate and cover them with the prepared sauce. The Greek-style eggplants are ready. Garnish with greens and serve.
