Eggplants with tomatoes and garlic
2 servings
60 minutes
Eggplants with tomatoes and garlic are a true embodiment of Greek culinary tradition, combining simplicity and richness of flavors. This dish is known for its lightness and aroma, where the softness of fried eggplants is complemented by the freshness of ripe tomatoes and the spiciness of garlic. Herbs add freshness to the composition, making it an ideal appetizer. Historically, such dishes emerged from Mediterranean cuisine, which values natural ingredients and harmony of flavors. The key in this recipe is to let the eggplants soak up the tomato juice and garlic aroma, revealing their tender texture and sweet taste. The dish is perfect for a summer table, served chilled, making it especially refreshing on a hot day.
1
Preparing eggplants: I used one medium-sized eggplant - slice the eggplant (medium thickness, not thin) into rounds, place it in a bowl, and pour boiling water over it for about 30 minutes. This procedure is necessary to prevent the eggplant from being bitter.
- Eggplants: 1 piece
2
Next, fry the eggplants on both sides and place them on a plate. To keep the eggplants less oily, it's better to place them on paper towels to absorb the oil.
- Eggplants: 1 piece
3
Slice the tomatoes into medium-thick rounds. Finely chop the herbs and garlic. Layer the ingredients as follows: eggplant, sprinkle a little salt, then garlic and tomato on top, followed by herbs, garlic, and again eggplant, remembering to salt. By alternating this twice, we will achieve the desired size.
- Tomatoes: 3 pieces
- Garlic: 1 head
- Dill: 1 bunch
4
It's better to serve the dish cold so that the eggplants soak up the tomato juice and garlic.