Stewed eggplants with fèta cheese

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INGREDIENTS

  • 1 kilo eggplants
  • 1 1/2 large tomatoes
  • 1/2 tablespoon tomato paste
  • 1 tablespoon parsley, chopped
  • 300gr hard fèta cheese
  • 1 cup EXTRA VIRGIN OLIVE OIL
  • Salt and pepper

PREPARATION

Clean, wash and cut the eggplants in small pieces. Pour the olive oil in a pot and heat it slightly. Add the coarsly chopped onion, stir and saute for 1-2 minutes. Then add the chopped eggplant and 1 cup of water. Cover the pot and simmer for 10 minutes approximately. Dissolve the tomato paste in a cup of water and add it to the pot, along with the fresh, diced tomato and parsley. Season with salt and pepper; stir with a perforated skimmer and cover the pot to simmer for 40-45 minutes.

Uncover the pot, raise it a little and shake it slightly. Do not stir using a fork. Continue cooking with the pot uncovered for 10-12 more minutes. When the eggplants are done (only their juice and olive oil remain in the pot), add the feta cheese and cover the pot. Turn the heat off and let the pot stand on the hot ring for 15 more minutes, until the feta cheese melts. Serve warm or at room temperature.
Source: Prefecture of Chania