Mediterranean cuisine is synonymous with healthy and fat-free food. Eggplant, a very popular product in Greek cuisine, contains a whole range of vitamins, fiber, pectins, tannins, as well as potassium, iron, phosphorus and copper. Doctors recommend including eggplant dishes in your diet for people suffering from cardiovascular diseases and atherosclerosis.
Greek eggplant recipe baked in the oven
To prepare this popular Greek snack, you need to take the following items:
- 4 large eggplants;
- 200 grams of wheat flour;
- 200 milliliters of vegetable oil;
- 6-8 cloves of garlic;
- 500 grams of spinach;
- 2 sweet peppers;
- 150 grams of green onions;
- 1 kilogram of tomatoes;
- 30 grams of parsley;
- 250 grams of feta cheese;
- 25 grams of green basil;
- ground black pepper;
- salt.
Vegetables and herbs must be washed and cleaned immediately before cooking. Leafy vegetables are first peeled to remove stems, roots and yellowed leaves, then washed and cut.
Wash vegetables and herbs thoroughly. Cut the eggplants across into circles about 1.5-2 centimeters thick. Season them with salt and pepper, roll in flour.
Peel and crush the garlic cloves. Pour 150 milliliters of vegetable oil into the pan, add the crushed garlic cloves and fry the eggplant slices on 2 sides.
Then place the sautéed eggplants in an ovenproof dish with high sides.
In the remaining vegetable oil, fry the chopped spinach, bell peppers, tomatoes, green onions with parsley leaves for 10 minutes.
Then pour the prepared eggplant with the resulting tomato-vegetable paste. Close the dish with a lid and simmer in an oven preheated to 180-200 ° C for about 15 minutes.
Grate feta cheese. Before serving, sprinkle the eggplant with grated cheese and garnish with green basil leaves.
Eggplant Greek Snack Recipe
To make this Greek dish, you need to take:
- 500 grams of eggplant;
- 20 grams of wheat flour;
- 40 grams of green onions;
- 40 grams of spinach;
- 30 grams of parsley;
- 40 grams of green salad;
- 10 grams of dill;
- 1 red bell pepper;
- 150 grams of tomato;
- 2 cloves of garlic;
- 60 milliliters of olive oil;
- 80 grams of mayonnaise;
- ground black pepper;
- salt.
We recommend cutting vegetables with stainless steel knives.
Wash the eggplants well, dry and cut into 1 centimeter thick circles. Then season them in flour and fry on both sides in a skillet in olive oil. Then transfer the eggplants to a clean bowl and set aside to cool.
Then, if necessary, clean, wash and dry the rest of the vegetables and herbs. Cut the tomatoes into small cubes, Green onions, spinach, lettuce, parsley, pepper finely chop and lightly fry the prepared vegetable mixture, salt and pepper.
Peel and chop the cloves of garlic with a knife or pass through a press. Mix garlic with mayonnaise.
Put the fried eggplant slices on a dish, brush them with mayonnaise mixed with garlic, and put the vegetable mixture on top. Sprinkle with finely chopped herbs.
This eggplant appetizer is served cold.
