Baked Tsakoniki Eggplant Recipes

BAKED TSAKONIKI EGGPLANT

Baked Tsakoniki Eggplant image

From the June 27, 2008 Athens' Plus Magazine. "the long, light violet Tsakoniki (is) from the Peloponnese, which is sweeter and was recently granted the status of "appellation of origin." You can use any eggplant in this dish if you're not chilling out in Greece while making this dish. "Accompany this dish with a white wine such as a Santorini Asyrtiko." Prep time is a guess.

Provided by ThatSouthernBelle

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 kg tsakoniki eggplant
1/2 kg tomatoes, ripe, chopped
1 tablespoon basil, finely chopped
6 garlic cloves, finely chopped
250 g feta cheese
salt
pepper
breadcrumbs, Double-baked (optional)

Steps:

Pre-heat the oven to 180°C.
Cut the eggplant into slices lengthwise and after salting and straining, lightly brown them in olive oil and lay them in a baking dish.
Mix the tomatoes, basil and garlic and spread the mixture over the eggplant slices.
Pour a little oil over the mix and season, adding a few breadcrumbs if desired.
Sprinkle with grated feta and bake for about 45 minutes.

Nutrition Facts : Calories 254.4, Fat 14.1, SaturatedFat 9.5, Cholesterol 55.6, Sodium 709.6, Carbohydrate 23.2, Fiber 10.1, Sugar 11.8, Protein 12.8

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