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Melintzanes Yiahni - Aubergines in Tomato Sauce |
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5 large aubergines
- oil for frying
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3 onions, finely chopped
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6 cloves of garlic, finely sliced
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5 ripe tomatoes, washed and finely chopped
- ½ teaspoon sugar
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1 teaspoon of pepper corns
- 125ml olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Wash and slice the aubergines in rings; put them in salted water and leave them for 1
hour. Drain them and dry them thoroughly on kitchen paper towel.
In a large saucepan heat the oil over a medium to high heat and fry the aubergines until they are golden brown.
With a slotted spoon remove the aubergine from the pan and place them
in a medium sized saucepan. Having put in the first layer of
aubergines, put in some of the onions, garlic, tomatoes, sugar, pepper
corns, salt and pepper, then continue in that way with other
layers. Also pour in a little olive oil and half a
glass of water.
Bring to boil and reduce the heat to medium low
to cook for a further 20-25 minutes.
This dish can be served hot or cold.
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Last Updated ( Friday, 13 May 2005 )
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Recipes