Melitzanes Me Lathi (Aubergines with Olive Oil) is a traditional Greek recipe for a dish of lightly-fried aubergines (eggplants) baked with a tomato and onion sauce. The full recipe is presented here and I hope you enjoy this classic Greek version of Melitzanes Me Lathi.
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This is classic Greek aubergine (eggplant) dish of fried aubergines served in a Mediterranean tomato and onion sauce with olive oil.
Ingredients:
1 kg long aubergines
240 ml Olive Oil
2 onions, sliced thinly
1 kg ripe tomatoes
handful of chopped parsley
4 garlic cloves, chopped
2 tbsp sugar
salt and pepper to taste
Method:
Remove the green end of the aubergines then make a deep slit in them extending from end to end. Heat the oil in a frying pan and gently fry the aubergines for ten minutes. Remove from the plan and place in the base of a casserole dish. Using the same frying pan (and oil) sauté the onions until soft then add two peeled and chopped tomatoes, the parsley and garlic. Season then cook for 15 minutes on low heat.
Allow the tomato mixture to cool slightly and force into the slits in the aubergines. Purée the remaining tomatoes and then pass through a sieve before pouring over the aubergines. Season, add the sugar then cover and cook in a medium oven (about 180°C) for about 40 minutes.
Once done allow to cool until completely cold and serve.
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