Recipe of the Month - September
Eggplant Wrapped Around Cheese, Simmered in Tomato, Garlic and Parsley
Serves 4-6 as a meze
From a taverna in the Greek island of Zakynthos.- 2 medium to large eggplants, cut on the diagonal about 1/4 to 1/2 inch thick, to make the largest slices possible; any leftover pieces just cook alongside and add to pot
- Salt for sprinkling or for making salty brine for soaking
- 3 tablespoons extra virgin olive oil, or as needed
- 8 cloves garlic, chopped
- 14 ounces canned tomatoes, diced
- 1/2 cup dry white wine
- Pinch of sugar
- 3 tablespoons tomato paste
- 3 tablespoons red wine vinegar
- Several large pinches oregano or thyme
- 5 to 6 ounces kefalotyri cheese, finely diced, or a mixture of half Jack, half pecorino
- 5 to 6 tablespoons chopped flat leaf parsley
Sprinkle the eggplant slices with salt or mix salt together with water to make a brine and submerge the eggplant slices. Leave the eggplant slices to sweat or soak for 30 minutes to two hours. Remove, rinse and pat dry.
In a heavy nonstick frying pan, heat about 2 tablespoons of the olive oil and brown the eggplant slices; cook on one side, then on the second side, cooking each side until lightly browned and softish through. Do not let them fall apart. Remove and set aside.
In the pan, add the rest of the olive oil and about half the garlic, and cook over medium heat for just a few moments, then pour in about a quarter of the tomatoes, cook down to only a few tablespoons, then add the wine. Cook over high heat until the alcohol and raw wine taste burns off, and the liquid is reduced to a few tablespoons. Add the remaining tomatoes, pinch of sugar, tomato paste and cook over medium heat until mixture thickens slightly.
Meanwhile, combine the cheese with about half the chopped parsley. Place a tablespoon or two – as much as the eggplant slice will hold – at one end of each eggplant slice, then roll up so that it encloses the cheese mixture. Set aside on a plate.
Add the eggplant cheese rolls to the tomato sauce, sprinkle with the remaining garlic, the vinegar, oregano or thyme, and remaining parsley, as well as any of the bits of chopped cheese left in the plate. Cover and cook over medium heat about 15 minutes or until the liquid thickens and the cheese warms through – it won't melt completely, it keeps its shape when heated.
Lift the lid; if the sauce is too liquidy, cook a few minutes without its lid, until the tomato mixture reduces and thickens.
Serve hot, as a meze.
© Marlena Spieler 2004