This dish has its origins from Minor Asia where they truly love eggplants. In Crete, we also cook it with lamb instead of beef. Bothways are correct and delicious. Served with potatoes, fried in olive oil and a glass of red wine, this is a really tasty summer dish!
1 kilo beef in medium bites
1 kilo medium size eggplants
2 red tomatoes, grated
1 tbsp tomato paste
2 big red onions, finely chopped
1 glass of red wine
5 garlic cloves, chopped
1 tsp grounded cumin
100 ml olive oil
Fresh parsley, chopped
Vegetable stock or water, about 1 liter
Salt, black pepper
– Wash, peel, cut eggplants and put them in water with salt for at least 30 minutes. Strain well
– Heat olive oil and brown meat both sides
– Add onion and after 2 minutes the garlic
– Turn heat up and add wine
– When alcohol evaporates, add tomato and tomato paste
– Add cumin, salt and pepper
– Put eggplant in a pan and drizzle olive oil
– Bake them at 180 C until soften
– When meat is almost cooked, add the parsley and the eggplant carefully and cook for another 15 minutes until you get a thick sauce