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Sunday, October 17, 2010

MGS Cuisine: SKORTHOSTOUBI aka Eggplant with Garlic

This is a favorite dish; great for all seasons and special occasions.

3-4 big eggplants, sliced 1/8 inch thick
3-4 tomatoes, sliced 1/8 inch thick
4 cups olive oil for frying, or for baking, enough oil to sprinkle the slices.
Sauce (recipe below)
Salt and pepper
Water as needed
2 teaspoons vinegar
Feta cheese for topping

8-10 garlic cloves, crushed
1⁄2 cup Greek extra virgin olive oil
5 fresh tomatoes, peeled, seeded and crushed
1⁄2 cup water
Salt and pepper

In small pot, sauté garlic in oil, add tomatoes and water. Let it simmer for 5 minutes or until sauce is thickened. In a separate pan, fry thinly sliced eggplant (or bake them in oven about 20 minutes) and drain them for an hour.

In a big skillet, alternate layers of sliced eggplant with layers of sauce and tomatoes. End with sauce layer and add salt and pepper. Let cook on stove until tender, adding a little water if needed. Add vinegar and remove it from heat.

Sprinkle with crumbled feta cheese and serve.