Melitzanes sto Fourno - Baked Greek Eggplant

We were recently in Greece where we sampled several baked eggplant dishes - something the Greeks are know for and rightfully proud of. This version is simply roasted eggplant baked in a tomato sauce. The sauce is rich and sweet, prepared with caramelized onions along with garlic and oregano.

Slow and careful sautéing of the onions and then the tomato paste delivers a caramelized flavor literally good enough to possibly make you faint - as the mythical priest who tasted this dish apparently did. Don't pass out - just make this dish!

2 medium eggplants

1 pint grape tomatoes

Olive oil

Feta cheese

Sauce:

3 Tbs butter plus 3 Tbsp olive oil

2 medium onions, peeled, halved and cut into thin half rounds

1 tsp coarse Kosher salt

2 cloves garlic, minced through a press

1 rounded teaspoon good Greek dried oregano (orígani)

1/2 can tomato paste

3/4 cup pale dry sherry

1/2 cup water

Melt the butter in the oil in a large skillet over medium high heat. Tip in the onions and sauté for 3-5 minutes. Add the salt. Reduce the heat to medium low and continue to caramelize the onions for about 15 minutes. Watch the onions carefully and reduce the heat if they begin to brown too quickly, stirring every 3-4 minutes. This caramelization is one of the most important steps to making a flavorful sauce.

Meanwhile, heat grill or broiler to high. Peel eggplants and slice into 1/2-inch slices lengthwise. Generously paint each slice with olive oil on each side.

Grill (or broil) for 4 minutes. Flip and grill the second side for 4 minutes. Allow eggplant to rest on a sheet pan while you complete the sauce.

After the onions have browned nicely, add the garlic and oregano and cook another 2-3 minutes.

Now add the tomato paste to the onions and increase the heat to medium. Cook the onion mixture for about 5 minutes, stirring almost constantly. The tomato paste should darken and will begin to emit a delicious fragrance.

Now turn the heat off and carefully add the sherry and then the water to the onion mixture. Return the sauce to medium high heat and bring to a gentle boil. Bring sauce to the lowest simmer possible, stir and allow the sauce to mature for about 30 minutes, stirring often.

Preheat oven to 350F. Layer one third of the sauce on the bottom of a large casserole.

Lay half the eggplant on top of the sauce. Top the eggplant with another third of the sauce. Then layer the remaining eggplant on the sauce. Finally, top the second eggplant layer with the remaining sauce. Scatter the tomatoes on top of the eggplant.

Bake for about 30-40 minutes until brown and bubbly. Scatter crumbled feta cheese on top and serve.

If you like, serve the eggplant with rice, pasta or potatoes, along with a fresh Greek salad.

Serves 4.

Poseidon's Temple, Greece

Cook's Notes: I made this a year later for Dimitri when he needed soft food after a nasal surgical procedure. It was soft and delicious. I added fresh mozzarella in the middle which melted very softly.

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