Eggplant with Kasseri and Kefalotyri Cheese

Name: Eggplant with Kasseri and Kefalotyri Cheese
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 eggplants (about 3 lbs. total); Coarse salt; Olive oil (preferably a fruity Greek extra-virgin olive oil); 1 medium onion, thinly sliced; 2 cloves garlic, peeled and minced; 3 lb. fresh tomatoes (or 1 28-oz. can drained plum tomatoes), coarsely chopped; 1 tsp. ground cardamom; 1 tsp. sugar; Freshly ground black pepper; 1 ⁄ 4 cup grated fresh kasseri or kefalotyri cheese, or a combination of both

Serves
serves 4

ANTOINE BOOTZ

In Athens, ouzeris, or ouzo bars, feature small tapas-style appetizers like this one along with plenty of the anise-flavored liqueur.

Ingredients

2 eggplants (about 3 lbs. total)
Coarse salt
Olive oil (preferably a fruity Greek extra-virgin olive oil)
1 medium onion, thinly sliced
2 cloves garlic, peeled and minced
3 lb. fresh tomatoes (or 1 28-oz. can drained plum tomatoes), coarsely chopped
1 tsp. ground cardamom
1 tsp. sugar
Freshly ground black pepper
¹⁄₄ cup grated fresh kasseri or kefalotyri cheese, or a combination of both

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Instructions

Step 1

Peel eggplants and slice each one into 1⁄2"-thick rounds, then sprinkle with coarse salt. Place in a colander and let drain, weighted, for 1⁄2 hour. Pat dry.

Step 2

Brush eggplant rounds on both sides with olive oil. Brown in a large heavy skillet over high heat, adding more oil if necessary. Drain on paper towels.

Step 3

In the same pan, heat 2 tbsp. olive oil over medium heat. Add onions and garlic, and cook 5 minutes. Stir in tomatoes, cardamom, sugar, and pepper to taste, and cook 5 minutes more.

Step 4

Layer fried eggplant rounds and tomato sauce in four small baking dishes, and top each with an equal amount of cheese. Bake at 350° until cheese has melted, about 20 minutes.