Aubergines with Feta

Aubergines with Feta
The days at the beginning of November, in the city we live in, are this year very beautiful, mild, sunny, the vegetables at their best and all-weather or greenhouse aubergines are everywhere. Did you want a super easy and super tasty oily food, with the presence of eggplant predominantly? Follow the steps of the recipe and make this dish that we are sure you will enjoy!
I do not de-bitter Aubergines for many years. I think this process is not necessary and taste is not improving. The truth is that over time the varieties have changed, de-bitter would be much more important than it is now. Salt helps aubergines to eliminate their metallic taste, as well as part of their juices and nothing beyond that. It is more important to choose from the market aubergines without many spores, which are tasteless and hard and change their taste.
Yours!


work: 40′ time: 1h:10′ easy:


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Aubergines with Feta



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Ingredients (6 servings)

  • 1kg (2.2 lbs) aubergines
  • 400g (14.1oz) fresh, mature tomatoes
  • 500g (1.1 lbs) red peppers
  • 2 large, dried onions
  • 4 garlic cloves
  • 50g (1.8oz) olive oil
  • 250g (8.8oz) feta cheese
  • salt, pepper, oregano, sweet paprika
  • sunflower oil to fry
Wash, wipe and cut the aubergines in two lengthwise and each half to 3 or 4 (again lengthwise), depending on the size of the aubergines.
In a large, deep pan, pour the light oil (sunflower oil) to cover the base of the pan. You must refresh it in every pan. Let it warm well and add the thick slices of eggplant, a few at a times. Fry them turning them on the other side until they get a light golden-red color.
Remove them from the pan on a plate, add some oil to the pan and repeat the same procedure until the aubergines end.
For the sauce to cover aubergines, do the following. In the same pan, cut the onion into half-moons and cook until it is polished and transparent. Finally add the garlic to thin slices.
Clean and wash the peppers and cut into strips, not too thin. Add them to the pan with the onions to be lightly chipped.
Salt and pepper, sprinkle oregano, paprika and over the grated fresh tomatoes and some olive oil. Let the sauce boil for a while to cook without drying, having enough juices because the food will also be in the oven.
In a baking pan bake in one layer the fried pieces of eggplant. Salt and pepper and spread the whole pan of the pan to cover them completely.
Scatter the grated feta cheese throughout the food surface. Sprinkle with freshly ground pepper, sweet paprika and a lot of oregano.
Bake in preheated oven at 180℃ (356℉, Gas Mark:4.2) in up and down resistances for 30′-35′.
Let the food boil, thicken, so the aubergines absorb the juices and the taste of the sauce.
Aubergines with Feta Aubergines with Feta

Zambia Sifaki