Eggplant saganaki


An appetizer for lovers of the good meze and delicate palates.

A dish that blends the eggplant perfectly with it smoked cheese the sundried tomato our olive and thyme that enhances the taste !!!

Our materials are as follows

  • 1 eggplant cut into small pieces (after we have put it in water for half an hour)
  • 100 g of metsovone cheese (or Vermiou or some similar Greek smoked cheese)
  • 3 slices sundried tomato cut into small strips
  • a little olive fillet
  • a little olive oil
  • salt, pepper, thyme


  1. In a non-stick pan, pour a little oil and sauté our eggplant. When it is well sauteed, place it on a paper towel.
  2. In a frying pan, place the eggplant, sprinkle the olives and the sun-dried tomatoes and the smoked cheese at the end.
  3. Before putting it in the oven, pour the thyme on top. It is ready when the cheese melts and takes on color.

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