EGGPLANTS WITH EGGS
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Recipe-Ingrediants
A recipe that I come across in my homeland during the summer months and not only there. I have encountered it all over Greece with interesting variations, using local herbs and spices, and with local touches. However, the foundation remains the same, and the enjoyment is exquisite! A delicate mezze to accompany your wine, but also a tasty and easy summer dish!
Our ingredients:
- 2 eggplants, cut into cubes
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 1 dry onion, finely chopped
- 200g crumbled feta cheese
- 4-5 eggs
- 2 ripe tomatoes, cut into cubes
- Salt, pepper, oregano, a pinch of sugar
Directions
In a bowl, sprinkle the eggplant cubes with some salt and let them drain. While waiting for the eggplants, prepare the rest of our ingredients. Drain the eggplants well and place them on absorbent paper to dry from any excess moisture.
In a frying pan, add olive oil and heat it up. Add the eggplants and fry them until golden brown. Add the onion, bell peppers, and finally, the tomatoes with a pinch of sugar.
Let the ingredients simmer and blend together.
Next, add the beaten eggs to the mixture. Reduce the heat and let the eggs cook with the rest of the ingredients.
Finally, add the crumbled feta cheese, freshly chopped chili pepper, and oregano.
Serve it with freshly baked bread and wine.
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