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Eggplants smothered in garlic

Μελιτζανες σκορδοστουμπι
Course Main Course
Cuisine Greek
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 6 Eggplants large
  • 4 cups Tomato grated
  • 1 tsp Honey or petimezi
  • 1 tsp Greek wine vinegar
  • Bukovo chilli flakes to taste
  • 1 Head of Garlic chopped
  • Salt and pepper to taste
  • 2-3 tbsp Dry breadcrumbs I use Panko

Instructions

  1. Cut the eggplant into thick slices. Salt them and leave them for about 1 hour to remove the excess moisture and bitterness. After 1 hour, rise of the salt and pat the eggplant dry with paper towels.

  2. Place a fry pan on medium heat and add a little olive oil. Add the eggplant and fry until lightly browned. Drain the fried eggplant on paper towels to remove any excess oil. Alternatively, you brush the eggplant with a little olive oil and grill on an outdoor BBQ (this makes the final dish much less greasy.) Again, drain the grilled eggplant on paper towels to remove any excess oil.

  3. Prepare the sauce: place a fry pan on medium heat and add the grated tomatoes along with 1 tablespoon of olive oil. Add the honey and vinegar, bring to the boil and let the sauce cook for 15 minutes or until the oil has cooked down into the sauce. Season to taste with salt and pepper.

  4. Preheat oven to 180C. Using a medium sized oven pan or dish, place a few spoonfuls on the sauce in the base of the pan. Add one layer of eggplant. Sprinkle with half the garlic and some bukovo chilli flakes. Add a few spoonfuls of the tomato sauce to cover. Conintue with the remaining sauce, eggplant, garlic and chilli - finish with a generous tomato sauce layer. Sprinkle with breadcrumbs. 

  5. Place the dish in the oven for around 30 minutes or until a nice crust forms on the top.