Gourmet aubergines with two amazing sauces
A recipe from aubergine farmers from Psachna Evoias
Remove the stalks from the aubergines
Cut them into slices about 1 cm long, leaving behind 2-3 cm uncut so that the slices are held together.
Put in boiling water until soft, about 5 minutes
Remove them out of the pot and put them in a colander to drain and cool.
For the sauce, sauté the onion and garlic.
Add the puree and sugar
Add the grated tomato, bay leaf, oregano, allspice, salt and pepper
Allow the sauce to absorb its liquids and then remove from the fire
Preheat the oven at 180 degrees with the fan on
Season the cooled down aubergines and pass them through the flour
Place them in a baking tray with grease proof paper ogreased with a little oil
Drizzle them lightly with some olive oil and salt them
Bake for 40 to 50 minutes.
Mix all the ingredients for the yogurt sauce and serve
aubergines, Eggplant, Greek cooking, summer vegatables, Specials, Starters, Vegetarian
8-12 aubergines (eggplants)
For the tomato sauce:
3-4 large ripe tomatoes
2 bay leaves
60 ml olive oil
4-5 allspice seeds
1 tbsp tomato paste
1 tsp sugar
salt, pepper, oregano
For the yogurt sauce:
200 g Greek yogurt
a few leaves of mint
a little olive oil
a little lemon juice