Skip to main content

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


Labels:

Comments

Post a Comment

Popular posts from this blog

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...
Post a Comment
Read more

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce.   It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things.   Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular.   Many peo...
Post a Comment
Read more

Haddock Roasted with Aioli and Tomatoes

This is a simple yet suculent way to roast fish. Here I use haddock, but you could use most any fish including cod or tilapia, or as I did on the west coast, wild-caught Rockfish (delicious). The tomatoes offer a fresh flavor complement to the fish slathered with a rich aioli topping. This is a quick, easy way to prepare fish on a busy weeknight. 1-1/2 lb haddock fillet (Captain’s cut preferred - thicker), patted dry Aioli: 1/4 cup good real mayonnaise 1 tsp Dijon mustard 1 Tbsp favorite hot sauce 1 pint grape tomatoes 1/2 tsp dried dill weed Fresh parsley, minced, for garnish Lemon wedges for garnish Preheat oven to 375F. Oil a medium baking dish (about 7x10-inch). Lay haddock fillet in dish. Whisk together the mayonnaise, mustard and hot sauce in a small bowl. Using a pastry brush, cover the fillet evenly with the aioli sauce. Toss the tomatoes with a dash of olive oil and scatter them over the fish. Season with dill and freshly ground black pepper to taste. Bake fish for about 20 mi...
Post a Comment
Read more