Tuesday, May 17, 2011

Stewed Eggplant....Another Greek Dish For The Family

Eggplant.  In Greek Called: F l á s k e s
Courtesy of Goodgle
We are now entering the season for eggplant in Greece. Price per kilogram has gone down, and they look marvelously shiney, and firm. The type of eggplant that were used are the black, pear shaped ones called Flaska (Fláska is singular... Fláskes is plural).
You already know the health benefits of eggplant, now you only need to see how a Greek home would cook them for an everyday meal. (Basically my way).
You will need:
Serves 4 - 6
- 4 big eggplants.
- 70 gms. of tomato paste.
-  200 gms. grated tomatlo in juice.
-  1 bouillon cube braised beef.
-  1 big onion chopped.
-  4 cloves of garlic chopped.
-  1/2 bunch parsley chopped.
-  1 hot green chili sliced.

Method:
-  Wash and omit stems from the 4 eggplants.
-  Peel in stripes as in photo.

-  Cut in thick slices and then each slice in four.
-  Heat enough extra virgin olive  oil to cover the bottom of a non stick deep sauce pan with cover.
-  When oil starts  to smoke add the eggplant pieces and stir fry till they have all changed color and are slightly soft to the touch about 3 minutes.
-  Add onion, garlic, chili, and continue to stir fry on high heat for another 2 minutes. By now eggplant has let out its juices.
-  Add tomato and bouillon cube.  Stir, bring to a boil, lower heat, cover and simmer for 10 minutes or until the eggplant is completely cooked and soft.
-  Add Salt to taste.



Tip:  I don't fry the onion and the garlic in the hot oil at the beginning because the dish would be difficult to digest. I sort of let it "boil" with the juices and the tomato afterwards.
Bon Appétit,
Stelio
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