frankj1 wrote:I'm more interested in recipes
This ones for you Frank
Eggplants in tomato sauce “Melitzánes Yakhní”
Ingredients
2 Large eggplants
1 cup Greek extra virgin olive oil
3 onions finely chopped
6 cloves garlic thin sliced
5 tomatos peeled and diced(canned is “ok”)
1-2 tbls sugar depending on your tastes
1 tsp dried oregano
Salt and pepper to taste
Wash the eggplants, remove the base of the stalks(green ugly part) toss, and cut eggplants into thin slices about 1/4-1/2 inch thick. Heat the olive oil in a pan on med-high and brown the eggplants slices. Pour eggplants and olive oil into a casserole dish and add the onions, garlic, tomatoes, sugar and oregano(this all can go directly into the eggplants). Add a little water to the dish then top off with salt and pepper(to your taste liking). Cook this in a medium heat oven until the eggplant is tender and the sauce has thickened. About 15-20 mins at 350. Once it’s ready, take the eggplants out and spread them on a plate with sauce on top and enjoy. If you can find some sheeps cheese it pairs very well with it. Serve this dish hot