Eggplants with onions in Cretan sauce
4 servings
40 minutes
Eggplants with onions in Cretan sauce is a vibrant dish of Greek cuisine, infused with Mediterranean aromas and the traditions of the island of Crete. Tender pieces of eggplant soaked in tomato sauce with hints of nutmeg and fresh rosemary create a rich flavor with light sweet-spicy notes. Extra virgin olive oil gives the dish a velvety texture and reveals the depth of its flavor palette. It is best served in clay plates, as done in Crete, complemented by a spoonful of strained yogurt for texture contrast. This is not just an appetizer but a true taste journey to the warm shores of Greece, where simplicity of ingredients meets the richness of traditions.
1
Wash the eggplants and cut them into cubes. Sauté the onion in olive oil for a minute, then add the chopped eggplants and continue to sauté the mixture.
- Eggplant: 4 pieces
- Onion: 2 pieces
- Extra virgin olive oil: 80 ml
2
Add tomato sauce, nutmeg, salt, and pepper, and sauté over high heat until the eggplants are soft and the liquid is absorbed.
- Tomato sauce: 100 g
- Nutmeg: pinch
- Salt: to taste
- Freshly ground black pepper: to taste
3
Add the sauce and sauté on low heat for at least 5 minutes. Sprinkle the eggplants with chopped rosemary.
- Tomato sauce: 100 g
- Chopped fresh rosemary: 2 tablespoons
4
Sprinkle with a few drops of olive oil and optionally garnish with a spoonful of strained yogurt.
- Extra virgin olive oil: 80 ml
5
Serve the finished dish in deep bowls or small clay plates.
