Preparation Time Less than 10 mins
Cooking Time Over 2 hrs
Calorie/Fat Count Energy 250kcal Fat 21g
750g/1 1/2lb ripe plum tomatoes
5ml/1tsp picked fresh thyme leaves
7.5ml/1 1/2tsp sea salt flakes
freshly ground black pepper
450g/1lb good quality Greek feta cheese
extra virgin oil
1. Preheat the oven to 240C/475F/Gas 9.
2. Cut the tomatoes in half lengthways and lay them
cut-side up in a lightly-oiled shallow roasting tin.
3. Sprinkle over some salt and pepper and roast them for
4. Lower the oven temperature to 150C/300F/Gas 2 and
roast for a further 1 1/2 hours until they have
shrivelled to about half their original size and
concentrated in flavour. Leave to cool.
5. Arrange 4-5 of the tomatoes and some of the feta on
four plates and drizzle over some of the olive oil.
6. Sprinkle with a bit more sea salt and some coarsely
1 cup flour
1-1/4 cups white wine
Freshly ground black pepper
2 medium eggplants, thinly sliced into rounds
1 lemon, cut into wedges
Place flour in a shallow bowl. Whisk wine into flour,
beating until batter is smooth and the consistency of
thin pancake batter, then season to taste with salt and
2. Preheat oven to 200°. Salt or freeze eggplant slices
to lessen bitterness and remove excess moisture (see
left) [see below]. Pour vegetable oil into a heavy
skillet to a depth of 2". Heat oil to 375° or until
it sizzles when you drop in a little batter. (If oil
isn't hot enough, eggplant will absorb too much of it.)
3. Dip eggplant slices in batter, then drop into oil --
as many at a time as you can without crowding the pan.
Fry until golden, cooking on both sides, then drain on
paper towels. Keep fried slices warm in oven.
4. When all eggplant slices are cooked, season to taste
with salt and pepper, and serve with a squeeze of fresh
To Salt or Not to Salt?
Salting sliced eggplant for half an hour or so leaches
out some of the chemical called solanine, found in the
eggplant's flesh. The procedure: Sprinkle salt (coarse
salt is best because less is absorbed) onto one side of
the sliced eggplant. Leave it for 30 minutes, then brush
it off with a damp paper towel. There's also a saltless
way of obtaining the same results: Slice eggplant,
arrange slices on a plate, and put it in the freezer for
about four hours. When the slices thaw, just press out a
lot of the moisture with the palm of your hand. This
releases most of the bitterness. Is either process really
necessary? If you're frying or grilling, both of which
tend to concentrate the eggplant's bitter character, then
yes, we recommend it. In stews and purées, however,
bitterness shouldn't be a problem.
serves 4 - 6
SIDE DISHES I
DUTCH FOOD I
STIR FRY I
COOKING INDEX I
MUSE THALIA I