Since I have plenty of eggplants from Dad, I say to become an imam. A classic recipe easy and light, since we will not fry them, and they will become sweet at the end in the oven. Clean summer food, fasting, and very very tasty. See two versions and choose the one you like !!!
- 6 eggplants cut in half (like a boat) or if they are bigger in thick slices (pendants)
- 5 sliced white onions
- 6 tablespoons chopped garlic
- 2 tight tomatoes cut into slices
- Or matte parsley
- 400 gr feta
- olive oil
- Peel the aubergines, peel them and cut them into slices or cut them in half. Slightly cross-cut the flesh and put them in a bowl with a tablespoon of salt to simmer for about half an hour
- While we wait for the aubergines, peel the onions and garlic. Cut the onions into thin slices.
- Put the aubergines in the oven after we have drained them well, sprinkle with a little olive oil, thyme and salt and pepper. Bake the aubergines for about half an hour (depending on the size of the eggplant) at 180The .
- While the aubergines are cooking in a saucepan, add a little olive oil and start sautéing the onions over a high heat and then add the garlic. Lower the heat to low and let our onions drain and sweeten. Add a little cumin, thyme and a little sugar (optional if our onions are sweet you do not need). Let them simmer until caramelized.
- Then we cut pieces from the feta depending on how many pieces of eggplant we have. We rub the rest and put it in the filling, after we remove the filling from the fire.
- Remove the aubergines from the oven and with a spoon press the aubergines (groove). Fill the aubergines with the filling, put a slice of tomato on top and a piece of feta or grated feta on top.
- Put our eggplants in the oven again until they turn brown.
- Serve hot with chopped parsley and freshly ground pepper.
- Another version of this wonderful food we do the following. Follow the basic recipe above, only in the onion (filling) we add the tomatoes (you will need 2-3 more) passed in the grater. And after you fill your aubergines before they are put in the oven, sprinkle them with grated cake and grated gruyere.
- Simmer the onions so that their water slowly leaves and they sweeten.
- The sugar is optional depending on the onions we have.
- - when the cooking is over and you take them out of the oven, let them "rest" for half an hour before serving them
- The second version is a little "heavier" than the first as the cake pulls the oil.
- If you traditionally want to fry the aubergines, drain them well, dab all the liquids with a clean towel. Then add olive oil to a pan, and after it burns, carefully add the aubergines with a pair of tongs. Place the aubergines with the incisions we made first down. Fry for 3 minutes (depending on the volume of the eggplant) and then turn it over. Take them out carefully and place them on a grill so that a lot of oil falls. Then place them on absorbent paper, and continue the filling process.