10 medium long aubergines

3 teacups fresh peeled and finely chopped tomatoes

6 garlic cloves finely sliced

5sliced onions

½ teacup finely chopped parsley

1 teacup Amphoreus olive oil

Salt, pepper


Wash the aubergines and remove a thin slice of their peel lengthwise. Put a lot of salt at that point. Let them stay with the salt for one hour. Wash and drain then very well. Fry them into plenty of oil. Arrange them on a baking pan. Squeeze the aubergines at the point you hand cut them. In a pot heat some olive oil sauté the onions and the garlic. Add the tomatoes, seasoning with salt and pepper and cook the sauce till all the liquids evaporate. Sprinkle with the parsley at the end. Fill up the squeezed point of the aubergines with the sauce. Bake them for 45 minutes in the oven at 200 degrees.

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Food Expo 2024

Food Expo 2024

Get your taste buds ready for an unforgettable journey as Amphoreus invites you to immerse yourself in the vibrant world of Greek gastronomy at the upcoming Food Expo next week. Join us as we showcase our exquisite range of natural Greek products, with our award-winning olive oil taking centre stage.

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