Eggplants with Grated Cheese

We wash the eggplants well under a stream of cold water, making sure to remove any impurities. We then slice them into thin pieces, about one centimeter thick, to ensure even cooking. After slicing the eggplants, we sprinkle them with salt on both sides and let them sit for about 30 minutes. This process will help draw out excess water and reduce bitterness, giving them a more pleasant texture. After they have sat, we rinse the eggplants under cold water and dry them with a kitchen towel to remove the salt.

Next comes the cooking of the eggplants. You can grill them, where the smoky flavor will add extra taste, or use a non-stick pan if you prefer a simpler option. It is recommended to cook them until they become soft and slightly browned, about 5-7 minutes on each side. During this time, we can prepare the sauce. In a mortar, we place a few cloves of garlic, finely chopped fresh parsley, and basil leaves, all well crushed. We add salt to taste and, using the pestle, we grind the ingredients well until we obtain a smooth paste.

Once we have a fine paste, we start gradually adding olive oil, continuing to mix to emulsify the sauce. Finally, we can add a little water, depending on the desired consistency, whether we prefer a thinner sauce or a thicker one. Also, if you wish, you can incorporate a grated tomato into the sauce for a fresher taste, but I forgot to mention this in the recipe.

Now, let’s assemble the dish. In a dish, we place a first layer of baked eggplants, followed by a few teaspoons of the previously prepared sauce. On top, we add grated cheese, preferably feta or parmesan, which will add a delicious taste. We continue with another layer of eggplants, the remaining sauce, and finally, the remaining cheese. We cover the dish with plastic wrap and refrigerate it for at least an hour, so the flavors blend harmoniously.

This recipe can be served both as a side dish alongside meat or fish, and as a cold appetizer, ideal for a summer meal. Enjoy your meal!