The Day I conquered the eggplant

As I alluded to it several days ago, I was finally able to conquer the eggplant in a meal that pleased all my family members. The recipe is called: eggplant gratin The origin of this recipe is Greek (I based myself on the À table, recettes et secrets des cuisines du monde, page 22-23) The recipe was created by Konstantinos and Chrysanti Stamkopoulos.

3 large male eggplants (less seeds)
11 ounces of feta cheese (or two packages)
1 bunch of fresh coriander (my addition to the recipe, the original recipe called for parsley)
7 tablespoons Greek olive oil
1 lemon (zest and juice) The original recipe called for vinegar
6 tablespoons of homemade breadcrumbs (for gluten free, make out of gluten free bread)

Fresh Farmed eggplant

Prick the eggplant with a fork (prick deeply and prick all over)
Bake in the oven for 20 minutes at 400 degrees
Slice the eggplant in half and remove the flesh (Keep the eggplant skin intact)
Cube the eggplant flesh
Incorporate the bread crumbs, the olive oil, the crumbled feta cheese and the chopped coriander
Mix all the ingredients together and then,
Fill the eggplant skins with the filling
Bake on 400 degrees for 15 minutes
Serve warm with the lemon zest and the juice of a lemon

The taste was lovely and it was a very interesting winter meal.
It pleased my entire family.

Let’s open the floor for discussions
Are you happy the eggplant saga is over?
Are there veggies that you can’t stand?
What are the veggie underdogs that hold less appeal?
Do you have nice veggie successes you would like to share?
Do you have a veggie challenge for me?





The floor is now open, you have the mike

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