From: Karin Seifert-Lorenz
Greek recipe out of "Griechische Kueche"
Cut the eggplants into slices, salt them and leave for about 30 min.
- 4 Eggplants, not to big
- 1 lb tomatos
- 6 garlic gloves
- 1 md onion
- 1-2 cups olive oil
Rinse the slices, dry them and fry till golden in hot olive oil.
Take off the oil with kitchen paper.
Cut the tomatoes into slices und sort with the fried eggplants into
a pan, taking one tomatoe slice, then one eggplant slice.
Cut the garlic into thin slices and put it between the eggplants
Chop the onion very fine and put it on top. Bake at about 170 C
(medium heat) in the oven for 40 min.
Serve a little about room temperature as starter, may be accompanied
by bread and vegan Feta..