The original name is due to a priest that reportedly fainted when he ate this, because he found it so incredibly tasty. And the fried aubergines with tomato sauce and feta cheese really are delicious! You can, as a variety, substitute feta cheese with a sharp yellow cheese or Parmesan.
- 1 large aubergine (eggplant) cut in 1 cm thick slices
- 4 tablespoons olive oil
- 1 finely chopped red onion
- 2 tablespoons olive oil
- small glass red wine
- 1 can tomatoes
- 1 tablespoon tomato paste
- oregano and / or parsley
- 1 bay leaf
- 1-2 cloves garlic, minced or mashed
- salt, pepper
- 100 grams feta cheese in cubes*
Sauté onion in oil until soft. Pour over the wine and cook for a couple of minutes. Add the tomatoes, tomato puree, herbs and garlic. Cook for one hour, remove the lid in the end to thicken the sauce. Season to taste with salt and pepper.
Meanwhile, fry the aubergine slices on both sides in oil in a frying pan, until they’re slightly browned. Transfer them to an ovenproof dish, and add a spoonful of tomato sauce over each slice. Top with feta cheese. Bake in 225 degrees C, until the feta cheese gets a little colour.
* Only the Greek feta is allowed to use the name fetain Europe (PDO), and there’s a reason for this. Greek feta is actually so much better than all the other countries’ imitations. The conclusion: Always buy Greek feta