On our recent AdventureWomen tour to Greece, “Sailing Greece from Athens to Santorini”, we had a private cooking class at Selene, one of Santorini’s most prestigious restaurants. We also begged our Greek chef for some of his wonderful recipes that he cooked during our 5 day motor-sailor voyage from mainland Greece to Santorini.
Following is a Greek recipe from Selene restaurant and the yacht. I have been experimenting with this for the past two weeks!
Eggplant with Caper-Tomato Sauce
Cut off top of eggplant and halve the eggplant, lengthwise. Alternatively, cut the eggplant into generously thick 3/4 inch slices. Do not take off the skin.
Score the halved eggplant or the thick slices. Lightly brush eggplant with olive oil.
In a pan sprayed with PAM or a small amount of olive oil, sauté the eggplant until brown on each side. Put the eggplant into a baking dish. Alternatively, you can grill the eggplant on an outdoor grill.
Mix the following for the caper-tomato sauce:
- 1/2 c chopped red onion
- 1-2 cloves chopped garlic
- 1/2 c chopped parsley
- 1 1/2 – 2 c fresh chopped tomatoes or can of chopped tomatoes
- 1/4 c white wine plus 1/2 c olive oil
- 2 bay leaves
- 1 c capers
- salt and pepper
Rinse the capers in water and drain in a colander. Heat olive oil in a heavy skillet and lightly sauté the onion and garlic. Add the wine, then parsley, tomatoes, the capers and bay leaves and simmer for half an hour at a low temperature.
Top the sautéed/grilled eggplant with slices of gouda cheese, and then the caper tomato sauce. Bake in the oven at 400 degrees for 15 minutes. Bon appetit!