Summerish and easy, this recipe can also be served as a “meze” (greek tapas) accompanying the Ouzo and the Tsipouro (Greek traditional drinks), along with some smoked mackerel and extra feta on the side. Eggplants are widely used in the Greek cuisine and are known for the long time they need to be cooked, but do not worry! Once it is in the oven, let it do its magic! You do have to check it once in a while, but nothing more than that. So don’t be afraid of it!
2 big eggplants
1 big onion and/or 2 scallions
3-4 garlic cloves
1 can tomato juice (or as much as it takes)
200 gr feta
Wash and cut the eggplants in cubes, sprinkle them with olive oil and salt, so that they will not turn black. Put them in a baking pan for 20 minutes in the oven to be soft. As soon as the eggplants are softer, cut the onion and the garlic and toss them inside the pan.
Cut the tomato and toss it in along with the olive oil and the spices. Thrown in the tomato juice but do not overflow it. Just enough to give it some liquids and not letting it be completely dry. Add some water and put it in the over for 40-50 minutes until all the ingredients are mingled in and soft.
It is good to check it often so that you see how the eggplants are. Are they too soft, take it out if you don’t like it. Are they a bit crunchy, give them some extra time.
The last 10 minutes of the cooking, add the feta on top so that it will have time to be warm and a bit soft. Don’t leave it more than 10 minutes, because it can burn. Feta is not like other cheeses, it doesn’t really melt, it gets softer and after that black!