Hello and how is everyone? I hope the week has started off well for everyone 🙂 I have been busy these past few days, I have been trying to catch up on some courses and reading all of your posts and trying to respond to all the lovely comments I have received but I am still behind. I am also trying to pack because we will be leaving in about a week’s time for a small vacation, heading back to Greece to visit family.
I will continue posting while I am away but I won’t be posting any of my homemade dishes but I will be posting other delicious Greek dishes 🙂 With that being said here is a delicious appetiser filled with Aubergines, Tomatoes and Cheeseeeeeee!!!! I love Aubergines, and appetisers tasting, dipping, spreading, a little of this a little of that yummm. I bought a few Aubergines the other day and wasn’t really sure what to do with them fry or bake them or make a dip…hmmmm I thought about it for a while and went with baking them along with a few other delicious ingredients. Summer time is great for appetisers…so if you want to try a delicious appetiser give this one a try.
6 Tomatoes (grated)
2 Aubergines (sliced)
1 Cinnamon Stick or 2 tablespoons Cinnamon powder
2 tablespoons Sugar
1 tablespoon Pepper
1 tablespoon Salt
2 tablespoons Oregano and Parsley
2 cups Parmesan shredded
1 cup Mozzarella
1 tablespoon of Ketchup
Slice Aubergines into thin slices,
Once you have grated the tomatoes, add into a small sauté pan a few tablespoons of olive oil along with sugar, salt, pepper, cinnamon, oregano, parsley and Ketchup. Stir and bring to a boil on medium heat.
Add baking paper into your baking pan and place Aubergines in a row. Sprinkle Olive Oil and bake for 10 minutes on each side.
Once the sauce and Aubergines are ready, add into the baking pan a row of Aubergines, then sauce and continue the process.
When you have reached to the top of the baking pan sprinkle Parmesan (or any melting cheese of your choice) and Mozzarella.
Bake at 180 degrees in a pre-heated oven for 1 hour.
Kali Orexi!!! 🙂