"Tsakonian" Eggplants with feta and basil from Peloponese
The Tsakonian variety of eggplants are unique to Leonidio Kynouria area of the Peloponnese. They are a local produce and most of the locals grow them. They are purple, the color of pleasure, which you will definitely feel once you try them. They are considered one of the best and sweetest eggplants. Every year Leonidio organizes a celebration for this eggplant. During this gastronomic festival people enjoy local dances and other cultural events.
For this recipe you can use any kind of other eggplants
Recipe ingredients
- 1 kg of eggplants cut into long slices
- kilo of ripe crushed tomatoes
- 4 tbsp. chopped basil
- 5 cloves of garlic crushed
- 250gr. feta cheese
- ¼ cup olive oil
- salt
- pepper
Preheat the oven grill to 200C. Cover a pan with non-stick baking paper, grease the eggplant slices with olive oil, season with salt and pepper and grill until soft. When grilling, turn the eggplants once. Eggplants are traditionally fried but this version gives us a lighter result.
2. Remove the paper from the pan, spread the eggplants in the pan.
3. Mix the tomatoes, feta, garlic, salt and pepper.
4. Add this mixture to the eggplants and bake in a preheated oven at 180C for about 45 minutes. Towards the end of baking, add the basil.
5. Serve hot and cold.