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

Step 1
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.

Step 2
Cut the tomatoes into slices. Cut the onions into thin slices and leave them in salted water for a few minutes.

Step 3
Mix the parsley, the spearmint, the basil and the garlic with the onion.

Step 4
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.

Step 5
Add salt and pepper and drizzle with oil. Bake the aubergines in a preheated oven at 170 oC for 1 hour or until tender.

Step 6
Serve cold as an appetizer, a first course or as a side dish to accompany meat.

Photos: Konstantinos Kafiris, Food Styling: Antonia Kati

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