The gavopsara is not a fish appetiser - it is the most famous dish of the cosmopolitan town of Naoussa in Paros and is made of eggplant.
In the recipe by Olive Magazine, the dish is prepared with a side of yogurt dip, something ideal for the summer table.
Ingredients for four servings:
1 kilo of eggplants
200 gr. of flour
300 ml sunflower oil for frying
For the yogurt cream:
300 gr. strained yogurt, whole
1 orange, the zest
1 tsp. sweet mint dry
1 red chilli pepper, chopped
20 ml olive oil
salt
For serving:
1 tsp. sweet smoked paprika
salt
Procedure
Step 1: Grill the eggplants until they are soft and can be pressed with your finger. Let them cool in the fridge, and then peel them. Cut them into 0.5 cm thick strips and put them in the flour. Mix them and leave them for 5'.
Step 2: Yogurt cream: Put the ingredients in a bowl, mix and leave in the fridge until serving. Heat the sunflower oil and shake the eggplants to remove the excess flour. Fry them on medium heat.
Once they are crispy, transfer them with a slotted spoon to a plate lined with absorbent kitchen paper. Sprinkle with the smoked paprika, salt and serve immediately.
Styling: Katerina Lykouresi, Tzannis Sifnaios - Food styling: Makis Georgiadis - Photos: Studio LM
READ MORE: Mosaiko filled with ice cream and hazelnuts.
