Saturday, 22 September 2012

Baked Aubergine with Tomatoes and Feta (Melitzanes Fournou me Tyri)

I've mentioned Paola Gavin's Mediterranean Vegetarian Cooking before.  I've been trying a few more things from it out.  One of the things I really like about the book is that it has some more unusual things in it.  One of them was this recipe which is the Greek version of the classic aubergine/eggplant parmigiana or parmigana di melanzane.

Essentially, it is the same dish but with feta instead of mozzarella and kafalotyri instead of parmesan (if you can find it, I didn't bother since I had parmesan in the house).  I loved it - surprisingly different tasting to aubergine parmigiana despite being prepared in virtually the same way - much more intense than the Italian dish, perhaps not surprising as Greek food in general is more gutsy than Italian food which for my tastebuds can sometimes get a bit too delicate.

Essentially, you slice and fry a couple of medium sized aubergines.    Put them aside.  They look like fish.  It is silly.

Frying aubergine slices
Frying aubergine slices

Then make some tomato sauce - I went for a tin of nice Italian tomatoes simmered and seasoned with garlic, salt, pepper and a dash of red wine.  Then crumble 200g of feta in a bowl.  Then put some of the aubergine slices on the bottom of a baking dish, put over a third of the tomato sauce, a third of the feta.

Aubergine slices with tomato sauce and feta
Aubergine slices with tomato sauce and feta

Do that again until you've run out of stuff and put the kafalotryi or parmesan on top at the end.  Then bake at 180 degrees for around 20 minutes until the top is golden.

Baked aubergines with tomatoes and feta ready to go into the oven
Baked aubergines with tomatoes and feta ready to eat

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