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Eggplants are a popular ingredient of Greek dishes and can be found in flagship dishes such as moussaka or briam. The main role of aubergines also play in papoutsakia, imam bayildi and melitzanosalata. For these tasty dishes you need to add another Greek way to prepare this vegetable, or eggplant with feta.
1. Eggplants should be cut along, sprinkle with salt and leave for half an hour. After this time, when the vegetables are allowed to juice, rinse them under running water and dry them well with paper towels.
2. Warm the oil in a frying pan and put the aubergine halves. We fry each of them from both sides until the skin turns slightly brown.
3. While the eggplant is fried, prepare a sauce on a separate pan. We put the garlic pressed through the press on hot oil and fry it for no more than a minute. Then add either canned tomatoes or fresh grated vegetables. Season the whole with salt, pepper and oregano and fry until some of the water evaporates, and the sauce itself will become quite thick.
4. Just before the end of frying, add chopped parsley and some crumbled feta to the tomatoes and mix the ingredients.
5. Put fried aubergines into a small ovenproof dish sprinkled with olive oil, arranging them with a cross-section up. The size of the dish should be chosen so that the aubergines do not tip over.
6. Put the sauce on each half of aubergine and finally sprinkle with the rest of the crumbled feta.
7. Put the dish in the oven preheated to 170 degrees and bake until the eggplant is soft. It usually takes about 30-40 minutes.
We serve the dish hot.
Καλή όρεξη!
I have never had a good opinion about stuffed vegetables. I always associated them with a bland and not very tasty dish. Until I came across a Greek way to prepare stuffing. The proportions and its ingredients are excellent, so stuffed peppers for good has settled on our table. And the Greeks once again proved that they know how fantastic vegetables can be made. The dish needs a lot of ingredients, but the compilation tastes great, so you should not eliminate anything. If you get some stuffing, you can use it to stuff tomatoes. It will also be good, although the pepper works better due to the specific, distinctive taste. As in the case of other dishes in which feta occurs, do not use its Polish or German substitutes, because these cheeses taste completely different than the original Greek feta, which combined with a large amount of herbs clearly enliven the taste of the dish.
Fasolakia is an absolutely genius Greek way to prepare green string beans. Slowly stewed along with tomatoes and onions, later sprinkled with fresh parsley leaves is another fantastic vegetarian dish taken from the Greek cuisine that is often hosted on our table during the summer season.
Prasopita is another Greek casserole made of filo pastry, but this time the main role in stuffing is Kefalograviera cheese and leeks, so it will be a favorite dish for those who prefer these vegetables. Prasopita needs to be seasoned differently, it will not be very expressive in taste.
Komentarze
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Uwielbiam
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komentarz z
są też na Krecie miejsca gdzie karmią tak...
komentarz z
Jak nazywa sie to danie po grecku?
komentarz z
Μελιτζάνες στο φούρνο με φέτα albo po prostu Μελιτζάνα με φέτα.
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