This recipe is a lighter, vegetarian version of the moussaka. There’s something about the combination of the mint and lemon and the eggplants that makes it really special. And then, cooking with vegetables in their peak season, is one of life’s most rewarding small pleasures. I’ll definitely be making more of this before the summer is over.
3 medium eggplants, sliced in quarters
1kg tomatoes, diced
200gr Feta cheese, crumbled
2 medium red onions, thinly sliced
1 garlic clove, minced
1 tablespoon of lemon zest
2/3 spoons virgin olive oil
Some dried oregano
A handful of dried mint leaves
Salt, freshly ground pepper
Fry the eggplants in a pan until tender,
for about 15 minutes. Stir the garlic in the pan.
When ready, lay them on kitchen paper for 30 minutes
and sprinkle with salt, in order to get rid of the excess water.
Preheat the oven to 220 C degrees.
Place the eggplant slices on a baking tray.
Sprinkle sugar and drizzle with a bit of olive oil.
Put the tomatoes in a bowl, mix with the onions and mint.
Spread over the eggplants,
add the crumbled Feta and sprinkle with some dried oregano
and freshly ground pepper.
Pour the juice from the lemon over the mixture.
Cover with foil and bake for 45 minutes or until
all the eggplants are tender.
Let to stand for a few minutes before serving