A delicious and impressive dish, easy to prepare in a relatively short amount of time.
Serves: 6 Preparation time: 15m Cooks in: 1h 15m Ready in: 1 h 30m
6 medium aubergines
6 medium tomatoes
3 medium onions
3 garlic cloves
1 bunch of parsley, finely chopped
2 teaspoons spearmint, finely chopped
3-4 basil leaves, finely chopped
4 teaspoons pine nuts
1 glass of olive oil
Salt and pepper
Cut down the aubergines into slices like an accordion, so don’t cut all the way through. Leave the aubergines in salted water for about 15 minutes to remove bitterness.
Cut the tomatoes into slices. Cut the onions into thin slices and leave them in salted water for a few minutes.
Mix the parsley, the spearmint, the basil and the garlic with the onion.
Drain the aubergines and place them in a baking pan or an ovenproof dish. Place between the accordion slices a slice of tomato, a small quantity of the onion mixture and a few pine nuts. You can also put the rest of the tomatoes and herbs in the pan.
Add salt and pepper and drizzle with oil. Bake the aubergines in a preheated oven at 170 oC for 1 hour or until tender.
Serve cold as an appetizer, a first course or as a side dish to accompany meat.
Photos: Konstantinos Kafiris, Food Styling: Antonia Kati