Melitzanes gemistes
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A recipe from Jaja, my Greek grandmother.
Ingredients
Equipment
Method
- For the filling, finely chop and fry the onions, brown the mince with them and add the garlic.
- Season with salt, pepper, paprika and rigani and pour in the tomatoes.
- Halve the aubergines, rub them with salt and olive oil and bake at 200 °C.
- When the top is almost done, turn them over and keep baking until both sides are nicely browned.
- Fill the aubergines with the filling, top each with 2 tomato slices and salt them.
- Return to the oven under the top heat until browned to your liking.
Notes
Pro tip: Pour about ½ cm of water onto the baking tray so the aubergines don’t dry out.
Vegetarian and vegan version: Replace the mince with more onions, as was classic in Greece in the old days. Soy sauce and vegetable stock deepen the flavour; then salt carefully. Without mince, don’t hold back on the spices.
Quantities to follow.
