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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the June 27, 2008 Athens' Plus Magazine. The more well-known “flaska” and the green flaska (are) from the island of Tinos. Use any eggplant if you're not in Greece :-) This dish goes well with a fresh tomato sauce with hot pepper or even a spicy sauce made of Florina capsicums (bell peppers). It goes well with a light, aromatic Macedonian retsina, or a rose with high acidity in order to balance the oiliness. Prep and cook time a guess. Ingredients:
2 large flaska aubergines |
2 eggs |
1/2 kg kefalotiri, grated |
1 teaspoon baking soda |
1 1/2 cups breadcrumbs |
salt |
pepper |
1 onion |
breadcrumbs, double-baked, for frying |
Directions:
1. Peel and wash the aubergines and chop into large cubes.
2. After salting and straining, drop into boiling water.
3. When they come to the boil, drain well and then mash in a wooden pestle or food processor.
4. Knead all the ingredients together well and shape into balls; roll the balls in the double-baked breadcrumbs and fry until golden.
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