This is a classic Mediterranean dish, very popular in Greece (and Turkey of course) during the summer and fall that eggplants are in season. It doesn’t look pretty but it’s very tasty. You can add more (yes!) or less garlic depending on your taste buds. Luckily Sean loves garlic as much as I do (probably more than I do). You can also add a couple of potatoes in your baking pan (I always do).
4-5 long eggplants
1/3 cup olive oil
2 cups thinly sliced onions
4 cloves garlic, peeled and sliced
4-5 tomatoes, blended in the food processor for few seconds
1 teaspoon oregano
1/2 teaspoon sugar
Salt and pepper to taste
Using a sharp knife, slit the eggplants lengthwise on the one side only. Open them slightly so you can put the stuffing. Brush them with a little bit of olive oil and bake them for 15 minutes or fry them gently in a little bit of olive oil. Arrange the eggplants side by side in a baking pan and season them with salt and pepper. Heat 2 Tbsp of the olive oil in a pan over medium heat and saute the onions and the until golden. Add the tomatoes and half a cup of water. Season with salt and pepper. Add the oregano and sugar and simmer for 15 minutes. Use a spoon to fill the eggplants with the onions, tomatoes and garlic mixture. Drizzle the rest of the olive oil on top of the eggplants and bake in a pre-heated oven at 350F/180C, for about 40 minutes.
On another note to my Sunday’s post I forgot to mention that I also sun-dried tomatoes. It’s pretty fun spending time in the country 🙂