Eggplants with tomato sauce in the oven
In the realm of monastic traditions and fasting practices, eggplant with tomato sauce emerges as a culinary masterpiece. Sliced eggplants, draped in a vibrant Greek-inspired tomato sauce, undergo a slow and intentional transformation in the oven. This dish, rooted in mindful simplicity, marries the earthy essence of eggplant with the tangy allure of tomato. As the eggplants bake to tender perfection, they absorb the rich flavors of the sauce, creating a satisfying and nourishing experience. Whether served as a standalone dish or accompanying a fasting meal, this Greek-inspired creation pays homage to both the artistry of Mediterranean cuisine and the contemplative essence of monastic culinary traditions. You can accompany the dish with herb bread from Mount Athos.
We cut the stem of the eggplants and wash them well.
Then, we cut them horizontally with a knife, ensuring that two halves remain connected to each other to prevent them from splitting into four pieces.
We salt the eggplants and put them into a strainer for about 3-4 hours.
When it is time to cook them, we wash them again and drain them well.
In a pan, we pour plenty of olive oil and we turn of the heat.
After it burns, we fry the eggplants on both sides until they turn gold.
Then, with a cullender we remove them from the pan and place them into an deep-dish.
At the same time, we chopped the onions and the garlics.
We sauté them into a pot in a low heat.
When they’re gold, we pour a glass of water, the tomatoes sauce and all the herbs.
We turn up the heat.
When the sauce is ready, with a ladle we pour it all over the eggplants, so they are covered.
We sprinkle with the parsley, basil and spearmint.
We put the baking dish into the preheated oven at 180o – 200o for about 20-30 minutes.
Our food is ready when all liquids have been absorbed.
If we want, we can add potatoes cut into pieces between the eggplants.
The bake time may be different from oven to oven.
