Roasted eggplants


Easy fast and delicious food, summer, Mediterranean, mamadisio, filling, which we find all over Greece with small variations. Enjoy it with hot pre-baked bread, with wine, and if it is not a period of fasting with plenty of slices towards the end of cooking.


  • 6 eggplant flasks
  • 2 large onions, coarsely chopped
  • 3 tablespoons chopped garlic
  • 2 crushed tomatoes or 5-6 ripe tomatoes passed in the grater
  • 2 tablespoons tomato paste
  • 4-5 grains of allspice
  • 2 bay leaves
  • Or cinnamon sticks
  • 2 tablespoons sugar
  • Or chopped parsley
  • 100 g grated feta (optional)
  • Olive oil
  • Salt Pepper


  1. Wash and cut the aubergines into thick slices. We put them in salt water to make them stand out. 
  2. In a saucepan, sauté the onion, garlic, add the tomato, allspice, cinnamon and bay leaves and let our sauce simmer.
  3. Meanwhile, take the aubergines out of the water, drain them very well and fry them in olive oil. Once they come out of the frying, place them in a colander and sprinkle with sugar.
  4. Then remove the spice and bay leaves and cinnamon from the sauce, add the eggplants, season with salt and pepper and shake the food from the handles of the pot.
  5. Simmer our food for about half an hour. We pay attention to the liquids of our food. If necessary, add a little water. 2-3 minutes before we take out our food, we add the parsley and optionally the grated feta.

Serve hot.

The wonderful vegetables used for the recipe are from the company Καραντινός Α.Ε.

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