Greek eggplants

Name: Greek eggplants - Rebeca B.
Ingredients: 1/2 kg of tomatoes; 3 eggplants; 3; 4 tablespoons of oil; 2 teaspoons of flour; 1 teaspoon of sugar; 3 cloves of garlic (more can be added); finely chopped parsley; salt; pepper.

Salad - Greek eggplants by Rebeca B. - Recipia

To prepare this delicious eggplant recipe, we start by choosing fresh, medium-sized eggplants with shiny, firm skin. After washing them well, we cut the eggplants into suitable pieces. Everyone can choose the desired size, but I recommend cutting them into cubes of about 2-3 cm, so they fry evenly. Once cut, we place them in a pot of boiling water and add a few tablespoons of salt. We let the eggplants boil for 3-5 minutes, so they lose their characteristic bitterness. After these minutes have passed, we drain them well and let them cool slightly. Next, we prepare a flour mixture in a deep plate. We pass each piece of eggplant through the flour, making sure they are evenly coated. Then, in a large skillet, we heat the oil over medium heat. When the oil is hot, we fry the eggplants on both sides until they become golden and crispy. It is important not to overcrowd the pan to ensure that the eggplants fry evenly. Once ready, we place them on an absorbent paper towel to remove excess oil. Now we take care of the sauce. We blanch the tomatoes in a pot of boiling water for a few minutes, then peel them and cut them into small pieces. In a skillet, we add a tablespoon of oil and sauté the garlic, being careful not to burn it, as it will become bitter. After a few seconds, we can discard the garlic, as we only want its aroma. We add the chopped tomatoes, a teaspoon of sugar to balance the acidity, and a handful of freshly chopped parsley. We season with salt and pepper to taste and let the mixture simmer over medium heat for 4-5 minutes until the tomatoes become soft and a thick sauce forms. To finish, we take a heatproof dish and arrange the fried eggplants in a single layer. We pour the tomato sauce over them, ensuring that each piece is well covered. We preheat the oven to 180 degrees Celsius and place the dish inside, letting it bake for 25-30 minutes until the eggplants become very tender and the sauce is bubbling. Finally, we serve the eggplants hot, garnished with a bit of fresh parsley, alongside a slice of fresh bread. This recipe is not only tasty but also nutritious, ideal for a family meal or to impress guests!

Ingredients

1/2 kg of tomatoes
3 eggplants
3
4 tablespoons of oil
2 teaspoons of flour
1 teaspoon of sugar
3 cloves of garlic (more can be added)
finely chopped parsley
salt
pepper.

Greek eggplants

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