Name: Summer Flavors
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: 4 small eggplants (about 8-9 cm each); 2 large tomatoes, peeled and cubed; 2 cloves garlic, finely minced; 4 tbsp olive oil; 1 tbsp balsamic vinegar; 1/2 small chili pepper, deseeded and chopped; Salt and pepper to taste; Fresh basil leaves, for garnish; Crumbled feta cheese, for garnish

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When you’ve got access to all the right ingredients, there is no reason to fuzz around and complicate things.
By Pam Kanavos

Simple is beautiful, and less is more, and this is how I would like to start the summer off. A simple yet very summery dish, cool in character and spicy at will. If I could use this spicy factor and persuade summer into bringing both feet into the season here in Boston, I’ll be doubly pleased.

Small eggplants (about 8-9 cm) and fresh organic vine tomatoes are called for in this very simple Greek recipe. These ladies, accompanied by olive oil, garlic and a touch of spice, is all this sisterhood of ingredients you need to achieve summer’s palette to its fullest potential. In addition, if you add a little basil and crumbled feta cheese at the end, you will have achieved a Greek flavorful glorification of simplicity.

Summer Flavors

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Author: Pam Kanavos
Total Time: 50 minutes
Yield: 4 servings 1x

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Description

A simple yet flavorful Greek dish featuring tender eggplants and juicy tomatoes, topped with crumbled feta and fresh basil.

Ingredients

Scale

4 small eggplants (about 8-9 cm each)
2 large tomatoes, peeled and cubed
2 cloves garlic, finely minced
4 tbsp olive oil
1 tbsp balsamic vinegar
1/2 small chili pepper, deseeded and chopped
Salt and pepper to taste
Fresh basil leaves, for garnish
Crumbled feta cheese, for garnish

Instructions

Preheat your oven to 375°F (190°C).
In a bowl, combine the cubed tomatoes, minced garlic, balsamic vinegar, chopped chili pepper, half of the olive oil, salt, and pepper. Mix well and let it marinate while you prepare the eggplants.
Cut the eggplants into halves and score the flesh in a crisscross pattern, being careful not to cut through the skin.
Heat the remaining olive oil in a large skillet over medium heat. Place the eggplants cut-side down and cook for about 5 minutes until they are golden brown.
Transfer the eggplants to a baking dish, cut-side up. Spoon the marinated tomato mixture over the eggplants.
Bake in the preheated oven for 25-30 minutes, or until the eggplants are tender and the tomatoes are slightly caramelized.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves and crumbled feta cheese before serving.

Notes

Use small eggplants for the best texture and flavor. Fresh organic vine tomatoes are recommended for their sweetness. Adjust the amount of chili pepper to your taste for spiciness. This dish can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Greek