Recipe with White Eggplants with Santorini Tomato Paste :
The arid eggplants of the Cyclades, the concentrated flavor of tomatoes grown in dry soils, and the abundant garlic combine to create a snack that many Cycladic people remember from their childhood.
This recipe from Santorini is worth sticking to, using white eggplants and triple-concentrated Santorinian tomato paste, which is available, albeit in small quantities, even outside the island, in good grocery stores!
Cooking Time:
15′ preparation
20′ cooking
Total: 35′
Ingredients
Servings: for 4 servings – as an appetizer
- 2 white eggplants, cut into 1 cm thick slices
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato paste, preferably Santorini
- about 120 ml water
- 60 ml olive oil + plenty of extra, for frying
- salt, freshly ground pepper
Method
For the eggplants, heat plenty of olive oil in a deep frying pan over medium to high heat, until it is hot.
Lightly salt the eggplant slices and fry them in the hot oil, in batches, for 3-5 minutes, until golden brown on both sides.
Drain each batch well on kitchen paper.
In another pan, heat the measured olive oil over medium heat and sauté the garlic for a few seconds, until it just releases its aroma.
Add the paste and stir for seconds, until it darkens slightly and releases its aroma.
Carefully pour in the water and stir to dissolve the paste.
Bring to a boil, season with salt and pepper and add the eggplants.
Shake the pan to cover the eggplants with the sauce, remove from the heat and serve.
EGGPRUNNERS, TOMATOES, GARLIC, APPETIZER / MEZE, SANTORINIAN TRADITIONAL DISHES
See the Recipe in Greek
Source: Γαστρονόμος
Come enjoy these classic Santorini specialties in the cozy atmosphere of our restaurant in Akrotiri.
