Braised Eggplant with Onion



5 aubergines

1/2 kilo spring onions for Stifado

1/2 cup olive oil

3 cloves chopped garlic

1 bay leaf

3 tomatoes peeled

1/2 white wine

1 cinnamon stick

Salt, pepper


Wash eggplants well, cut into slices, sprinkle with salt and leave them for 30 minutes. Then wash the eggplants again with plenty of water and drain well. Put the eggplants in a baking shit, add 2 tablespoons of olive oil, mix well and bake on the grill until golden.

Peel the onions, wash and drain well. Pour into the pan the remaining olive oil, add the onions, garlic and sauté until golden. Add the wine and let boil once. Add the grated tomatoes, bay leaf, cinnamon, eggplant, salt, pepper and sauté over low heat until the sauce will be a little.

Bon Appetit!

braised eggplant with onions





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