Portuguese Eggplant

Main Dishes | Portuguese cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Melt the lard before placing the eggplants in the skillet.

Ingredients

Eggplants - 7.1 oz
Onion - 0.7 oz
Butter - to taste
Tomatoes - 2 pieces
Garlic - to taste
Sugar - to taste
Wheat Flour - 1 tablespoon
Pork fat - 0 oz
Breadcrumbs - to taste
Feta cheese - 1.1 oz
Thyme - to taste
Ground Black Pepper - to taste
Bay leaf - to taste
Salt - to taste

Step by Step guide

Step 1

Slice the eggplants into rounds no thicker than one centimeter, pour boiling water over them, and drain in a colander. Once the water has drained, place the vegetables under a weight for twenty minutes.

Step 2

Finely chop the onion, and after sautéing it in butter, add the halved tomatoes, finely chopped or grated garlic, thyme, bay leaf, salt, pepper, and sugar to the skillet. Simmer the sauce until thickened, for at least thirty minutes. Strain through a sieve.

Step 3

Dry the eggplants on paper towels, coat them in flour, and fry them in the lard.

Step 4

Pour a little sauce into the bottom of individual clay pots, then add a layer of crumbled feta cheese, followed by layers of eggplants, feta, and again eggplants. Alternate layers until the pots are full.

Step 5

Pour the remaining sauce over the pots, sprinkle the dish with crumbled feta mixed with breadcrumbs, and drizzle with oil. Bake in the oven at medium temperature until cooked through. Serve in the pots.