This aubergine recipe is for younif you need greek flavors to accompany a dish.
Garlic, tomato, oregano and cheese to fill a roasted aubergine. Let the cretan sun enter in your kitchen in twenty minuts.
Ingrédients for 4 persons
Smoked bacon: a dozen of slices.
About 100 grams of Greek cheese hard paste grated (Graviera or anthotiro, otherwise from parmesan)
3 medium eggplants
a tin of peeled tomatoes in cubes
2 cloves garlic
olive oil, salt, pepper
A fruity olive oil, with hints of grass, dry herbs and apple is the best. Try to avoid too bitter olive oil. Just add a few drops of stronger olive oil at the end, to enhance aubergine flavors without cooking this olive oil.
Cut the eggplants into slices of about 5mm Thickness, you must have twelve good slices long. Bring them back has olive oil in a poele, salt a little and pepper, press lightly during cooking in order to to release a part of the juice, as well as oil, for only not that the slices are too fat. When the slices are well cooked and colors, Book them on a plate, and let them cool.
Then grill the bacon slices, without salt them and without breaking them. When they start being crusty, arrange them on a plate as well. Prepare your tomato sauce: finely chop the garlic and place in a pan with a small dash of olive oil, heat over low heat. When the garlic begins to twitch, add the can of peeled tomatoes, some salt and the oregano. Simmer for about 20 minutes. Meanwhile, make your eggplant rolls: place the eggplant slice, then the bacon, and roll. The bacon should be inside. Attach the finished roll with the help of a toothpick. Arrange the rolls in a gratin dish (you can make several small dishes, count 3 rolls per person for an entry). Then cover your tomato sauce and some Rape cheese. Heat to 200 C degrees in the oven for 15 minutes. Enjoy!