Eggplants and peppers in the oven
Eggplants and peppers in the oven is a traditional dish enjoyed by Orthodox monks, particularly on fasting days, such as those observed on Mount Athos. This dish showcases the monks reverence for seasonal produce and their commitment to simple, nourishing meals that adhere to the fasting traditions of the Orthodox faith. You must try this simple recipe and accompany it with a slice of bread from Mount Athos.
We wash and cut the eggplants into thick slices. We leave them in salted water for 30 minutes.
Then, we wash them and dry them well.
We fry them and let them drain from the excess olive oil.
At the same time, in a pot we saute the onion and the garlic with little olive oil.
Afterwards, we add the pepper and let it soften.
We add the tomato, the pulp, the herbs, the sugar, one glass of water and we season well with salt and pepper.
We let the sauce simmer for about 10 minutes in a medium heat.
In a pan, we put a little olive oil and we lay the eggplants.
Then, we pour the sauce over each eggplant.
We sprinkle with breadcrumbs.
We bake in a preheated oven at 180o for about 30 minutes.
We let it cool a little bit and serve it with a slice of bread.
We immerse the eggplants in salted water to reduce their bitterness.
We can put whatever colour of peppers we have in our own kitchen.
We can also add zucchinis if we want.
