Eggplants are a great side dish with ouzo, tsipouro, or wine.
Adding Lefkada Salami with eggplants and eggs creates a perfect summer recipe.
Materials for four servings:
Two medium eggplants, diced
One small onion, chopped
1 tsp. tomato paste
Two cloves of garlic, finely chopped
1 tsp. sumac
1 tsp. paprika sweet
Two medium tomatoes, grated
Four eggs
100 ml extra virgin olive oil
Eight very thin slices of Lefkada salami
fresh thyme leaves
afrina salt, black pepper
Procedure
Step 1
Wash the eggplants, remove the stem and cut them into small 2x2 cm squares. Pour 80 ml of olive oil into a large pan and sauté them over medium heat for 6-7 minutes until they wilt.
Step 2
Then add the onion, tomato paste, garlic, sumac and paprika and cook for another 2-3 minutes, stirring constantly. Once the eggplants are soft, add the grated tomato and cook for 4-5 minutes, stirring constantly.
Step 3
Finally, add the four eggs to the pan and cook for another 3-4 minutes. Add salt, pepper and thyme, sprinkle with the remaining olive oil, garnish with the salami slices and serve.
Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.
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