End of summer and here I am again in Thessaloniki. There is something special about this city. The air is comforting, it eases your inside world. Wonderng around the neighborhoods you know so well, the streets and small alleys and yet nothing is the same. Every time the same feeling. A swat melancholy at first but then you know. You know that nothing stays the same and that’s a good thing because it means that your view of things has changed. And you have changed, you have new experiences, you have new stories to tell. You stay alive.
- 6 eggplants
- 5 tomatoes
- 2 onions in thick slices
- 4 garlic cloves in slices
- 30gr. olive oil
- black pepper
- 1tsp. sugar
- 3tbsp. minced parsley
- extra salt, olive oil to season the eggplants
- extra parsley to serve
- Preheat your oven at 230 degrees.
- Cut the eggplants in half lengthwise and season with salt and pepper. Cover a pan with baking paper and place them next to each other having the inside part phasing the top. Bake for 20′. When ready the eggplants should be soft and easy to cut even with a fork.
- Meanwhile prepare the tomato sauce. Smash the tomatoes in the blender so that you get a tomato juice.
- Heat a sauce pan in medium temperature and add the olive oil. When ready add the onions and garlic until they get softened, not fried. Right after that add the tomato juice with some salt, sugar and black pepper.
- Simmer for a while until the sauce is almost ready (most of the water has evaporated).
- When then eggplants are ready cut gently their baked flesh with a knife so that the sauce is better held in the eggplants.
- Put on top of every eggplant some of the sauce to cover it and bake again for another 10′.
- Serve hot or in room temperature with some fresh minced parsley and..
- You can serve with some Feta cheese on top of each eggplant and some fresh olive oil!