Zucchini and Eggplant medley
Ingredients (serves 2):
8 big slices of zucchini 1 large eggplant 3 medium ripe tomatoes 1 medium onion 2 garlic cloves 2 tablespoons chopped mint 3 medium size ripe tomatoes 50g extra virgin olive oil 4 tbs bread crumbs 1 tsp garlic powder 1 tsp plus 1/4 tsp salt 1/4 tsp pepper 1 tsp sugar 1 tbs crumbled feta cheese |
Let's start! In frying pan add the olive oil and bring to a medium heat. Slice the onion in think slices and add to the pan. You want to sauté the onion and make it soft and not brown so you need to reduce the heat to medium. Finely chop the garlic cloves and add them to the onion stirring once in a while. Chop the eggplants into small cubes (about 2cm). Add them to the pan and keep cooking. In the meantime finely chop the tomatoes and add them to the pan as well. Add 1 tsp salt, pepper, about 1/4 cup of water, and the sugar and simmer until it has reduced and cooked (about 10 mins on medium heat). Lastly add the chopped mint cover and remove form the heat.
Now let's make the zucchini. Preheat the oven in 200 celsius. Place parchment paper in a small baking tray. Chop the zucchini into thick slices (5cm thick). In a small bowl mix the bread crumbs the 1/4tsp salt and garlic powder. Bruch the zucchini slices with a little olive oil. Firmly press the zucchini slices in the bread crumb mix to coat evenly. Place them in the tray and in the oven for about 20 mins turning half way. You want them to be golden brown and crispy when they come out.
After the zucchini has cooked remove for the oven and while it is hot and crispy place one slice on a plate, add 1 full tbs of the eggplant mix and another slice of zucchini on top. Do the same for the rest of the slices. Put the remainder of the eggplant mix on the side and add the crumbled feta cheese on top. You can eliminate the feta if you want to go vegan and it will taste as delish!
Enjoy and Kali Oreksi!
Now let's make the zucchini. Preheat the oven in 200 celsius. Place parchment paper in a small baking tray. Chop the zucchini into thick slices (5cm thick). In a small bowl mix the bread crumbs the 1/4tsp salt and garlic powder. Bruch the zucchini slices with a little olive oil. Firmly press the zucchini slices in the bread crumb mix to coat evenly. Place them in the tray and in the oven for about 20 mins turning half way. You want them to be golden brown and crispy when they come out.
After the zucchini has cooked remove for the oven and while it is hot and crispy place one slice on a plate, add 1 full tbs of the eggplant mix and another slice of zucchini on top. Do the same for the rest of the slices. Put the remainder of the eggplant mix on the side and add the crumbled feta cheese on top. You can eliminate the feta if you want to go vegan and it will taste as delish!
Enjoy and Kali Oreksi!
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