It’s a lighter version of mousaka! It’s delicious, perfect for an appetizer as well!
Serves: 6 Prep. time: 10′ Cooks in: 1:30′ Ready in: 1:40′
2 kg eggplants, cut in 1,5 cm rings
300 g strained yogurt
1 cup Graviera cheese from Amfilochia*, grated mixed with 1 cup Parmesan, grated
1 kg green + red bell peppers, sliced
1 large onion, finely chopped
3 garlic cloves, crushed
1 cup parsley, finely chopped
800 g tinned chopped tomatoes
1 tbsp sugar
2 ripe tomatoes, in round slices
extra-virgin olive oil
Preheat oven at 180οC/fan. Season eggplants with salt and brush with oil. Bake for 20-30 minutes in the oven on a baking pan lined with baking parchment, until tender and nicely colored.
In the meantime in a large deep frying pan heat 3 tbsp oil and cool onion until translucent. Stir in garlic for 15 sec. and then peppers until wilted. Add tomatoes, sugar, season with salt and pepper and simmer for 15′-20′. Stir in parsley the last minute.
Brush a large oven-proof baking dish with oil. Line base with 1/3 eggplants and pour half tomato sauce. Sprinkle with 1/3 of mixed cheese. Cover with another third eggplants, remaining sauce and another third of the cheese. Cover with remaining eggplants and fresh tomato slices.
Beat eggs with yogurt and remaining cheese and pour over tomatoes. Bake at 190-200οC for 35 minutes or until nicely colored.
NOTE: Graviera cheese is the second most popular Greek cheese. It is a wheel-shaped cheese made from a blend of cow’s, goat’s and sheep’s milk. It is produced in several regions across the country, namely Crete, Lesvos, Naxos and Amfilochia – each graviera has its own characteristics according to the area where it is produced. It can be sliced, grated, used in baked dishes or salads.
Photo Anastasia Adamaki – Food styling Antonia Kati
Και η συνταγή στα ελληνικά: Μελιτζάνες στον φούρνο με γιαούρτι και τυριά