Aubergine (Eggplant) shoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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The title is a translation from the Greek name called PAPOUTSAKIA, which mean little shoes . Very tasty and not really that messy to make. Ingredients:
3 large round aubergines |
3 large ripe fresh tomatoes |
1 dry onion, grated |
chopped fresh parsley |
2 lbs firm cheese (not too spicy) |
olive oil |
salt and pepper |
Directions:
1. Wash aubergines and slice each one lengthwise. Each slice should be approx the thickness of your forefinger. Salt each side of every slice and place on a platter, setting them aside to sweat .
2. Peel and chop the tomoatoes. Place in a pan along with grated onion, chopped parsley, a little olive oil, salt, pepper and let to cook over low heat until sauce thickens.
3. Add a little olive oil in a non-stick frying pan and fry each slice until tender but not too soft. Should have a light golden brown color.
4. Place each slice side by side in a deep baking tray which has been slightly greased.
5. Cut cheese into slices and place 1 or 2 slices, depending on how thick you have sliced it over each aubergine slice.
6. Add 2 tbsp of sauce over the cheese and bake at 350 degrees for approx 1/2 hours.
7. For something different, omit the cheese slices and add 1 big spoonfull of Bechamel sauce, topping it off with a little grated cheese.
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