Ingredients:

10 medium eggplants
5 big onions
2 cloves of garlic
1 bunches of parsley
1 shot of pezyme
1 shot of tsikoudia
4 fresh tomatoes
1 tbsp. tomato paste
200 gr. xinomizithra
1 cup of olive oil
1 hot pepper
2 tbsp. oregano fresh or 1/2 tsp. dry
3 tbsp. mint fresh or 1 tsp. dry
3 tbsp. marjoram fresh or 1 tsp. dry
3 tbsp. basil fresh or 1 tsp. dry
salt & pepper

Implementation:

Cut the eggplant as a baklava, spread it with olive oil and add salt. Put them in the oven for 20 minutes at 200 degrees, half-moistened.
At the same time, in a saucepan, cook the onions with olive oil, cut them into slices and then add the garlic, pour the tomatoe paste and add a shot of pezyme, thus candy our onions.

Χαράζουμε τις μελιτζάνες σαν μπακλαβά, τις αλείφουμε με ελαιόλαδο και τις αλατίζουμε. Τις βάζουμε στον φούρνο για 20 λεπτά στους 200 βαθμούς, να μισοψηθούν. Add salt & pepper, the herbs and the hot pepper and after three minutes, pour the tsikoudia shot. Then, add the tomatoes, grated. When they are half-baked, add the parsley that is finely chopped and remove from fire.

Take the warm eggplant and roll it with a fork to create a recess and put a spoon of xinomizithra that smears it all over its surface. Then fill the eggplant with the onion mixture and do the same with all. Put them in the oven at 180 for another half hour. Serve with xinomyzithra.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!