Wow! Its been a long time since I last blogged… admittedly, while planning our wedding, intricate and time consuming cooking has had to take a back seat in my life. Nevertheless, I have been discovering some delicious, light and simple dishes which I hope to restart sharing with you with increasing frequency 🙂
As summer grows hotter(in most of the world, no such sign in the UK!), I systematically gravitate back to my Greek roots, seeking those delicious mediterranean flavors matched with al the freshness one craves with the heat.
Greeks always consider eggplants a staple of their cuisine, which melts in our mouths and pairs amazingly with feta and tzatziki. But it is always accompanied with a guilty feeling, as most of the time it is drenched in olive oil(its sponge like ability to absorb inordinate amounts of it). A few weeks ago, however, I discovered a new way to cook them, which allows them to maintain their delightful melty texture, using only a fraction of the olive oil, merely to give it wonderful flavor.
Eggplant topped with tomato and parsley
- 2 large eggplants
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 400g can of chopped tomatoes
- 1 small bunch parsley roughly chopped
- Preheat oven to 180˚C (350˚F).
- Wash eggplants thoroughly. Using a fork pierce the eggplants thoroughly, to enable the excess water to escape. Place on a baking rack and bak for 20 minutes until the eggplants are soft and deflated. Remove from oven and cool slightly.
- Turn oven to grill (or broil).
- On a cutting board, cut the eggplants in thick slices(2.5 cm, 1 in), laying the slices flat snuggly next to each other on the baking dish.
- Mince garlic cloves and sprinkle atop the eggplant slices, drizzle with olive oil. Return the eggplant to the oven for 5 minutes. The additional excess water will evaporate, while the top of the eggplant can turn slightly golden. Top with chopped tinned tomatoes, salt & pepper and bake for another 5-10 minutes.
- While the eggplant in baking, chop parsley roughly. Once finished baking, remove dish from the oven, immediately top with parsley and serve.