Greek cuisine · Vegetable Dishes

Melitzanes Yahni

Eggplant cubes braised soft with onions in tomato sauce and plenty of olive oil, best served warm.

Ingredients · for 4 servings

• 800 g eggplants
• 3 onions
• 4 cloves garlic
• 600 g strained tomatoes
• 2 tbsp tomato paste
• 150 ml olive oil
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Cut the eggplants into 3 cm cubes, mix with 1 tsp salt and drain in a sieve for 20 min., then pat dry — this way they soak up less oil later.
2. Cut the onions into fine half-rings and sauté in 100 ml olive oil in a wide pot over medium heat for 8 min. until translucent, adding the chopped garlic in the last minute.
3. Add the eggplant cubes and sauté, turning occasionally, for 8–10 min. until the edges are golden brown.
4. Stir in the tomato paste and roast for 1 min., then pour in the strained tomatoes, the sugar, the oregano and 100 ml water.
5. Braise covered over low heat for 25–30 min. until the eggplants are completely soft, then remove the lid and reduce uncovered for 5 min. until the sauce is thick and the oil collects on top.
6. Season with salt and pepper, drizzle with the remaining olive oil and chopped parsley and serve warm with bread.