Mediterranean cuisine is synonymous with healthy and non-fatty foods. Eggplant - a product very popular in Greek cuisine - contains a whole complex of vitamins, fiber, pectins, tannins, as well as potassium, iron, phosphorus and copper. Doctors recommend including eggplant dishes for people suffering from cardiovascular diseases and atherosclerosis.
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Oven Baked Greek Eggplant Recipe
To prepare this popular Greek snack, you need to take the following products:
- 4 large eggplant;
- 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 greens must be washed and peeled immediately before cooking. Leafy vegetables are first peeled, removing stems, roots and yellowed leaves, after which they are washed and cut.
Wash vegetables and herbs thoroughly. Cut the eggplants across into circles with a thickness of about 1.5-2 centimeters. Salt them and pepper, roll in flour.
Peel and crush the garlic cloves. Pour 150 milliliters of vegetable oil into the pan, add the crushed cloves of garlic and fry the eggplant circles on 2 sides.
Then put the fried eggplant in a heat-resistant form with high sides.
In the remaining vegetable oil, fry the chopped spinach, bell peppers, tomatoes, green onions with parsley leaves for 10 minutes.
Then fill the resulting tomato and vegetable paste with the prepared eggplant. Cover the pan with a lid and simmer for about 15 minutes in a preheated oven to 180-200 ° C.
Grate feta cheese. Before serving, sprinkle eggplant with grated cheese and garnish with green basil leaves.
Eggplant Greek Recipe
To make this dish of Greek cuisine, 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.
It is recommended to cut vegetables with stainless steel knives.
Wash the eggplants well, dry and cut into circles 1 cm thick. Then pan them in flour and fry on both sides in a pan in olive oil. Then put the eggplant in a clean bowl and set aside to cool.
Then, if necessary, clean, thoroughly wash and dry the remaining vegetables and herbs. Cut the tomatoes into small cubes, Chives, spinach, lettuce, parsley, chop finely and slightly fry the cooked vegetable mixture, salt it and pepper.
Peel and chop the garlic cloves with a knife or pass through a press. Mix garlic with mayonnaise.
Put the fried eggplant slices on the dish, grease them with mayonnaise mixed with garlic, and put the vegetable mixture on top. Sprinkle with finely chopped greens.
This eggplant appetizer is served cold.
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