Greek-style eggplant
2 servings
30 minutes
Greek-style eggplants are a vibrant dish that embodies the best traditions of the Mediterranean. Eggplants, tender and slightly sweet, acquire a rich flavor with a subtle nutty note after frying. A vegetable mix of spinach, sweet peppers, tomatoes, and herbs adds freshness and aroma to the dish, while baking unites all flavors into a harmonious symphony. Greeks appreciate eggplants for their soft texture and ability to absorb spices, making them an ideal complement to fish and meat dishes. Served cold, this appetizer becomes even more expressive and pairs perfectly with feta cheese and crispy bread. The dish has roots in Greek village cuisine where the simplicity of ingredients transforms into true gastronomic magic.
1
Clean the eggplants and slice them into 1 centimeter thick rounds. Dredge each in flour and fry in hot vegetable oil.
- Eggplants: 120 g
- Wheat flour: 1 teaspoon
- Vegetable oil: 4 tablespoons
2
Chop green onions, spinach, bell peppers, parsley, and tomatoes, season with salt, and sauté in vegetable oil over medium heat for 5 minutes.
- Green onions: to taste
- Spinach: 20 g
- Sweet pepper: 1 piece
- Tomatoes: 1 piece
- Salt: to taste
- Vegetable oil: 4 tablespoons
3
Place the eggplants in a baking dish. Pour over the sautéed vegetable mixture and bake in the oven for 10-15 minutes. Garnish with chopped herbs and serve cold.
- Eggplants: 120 g
- Green salad: to taste