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.
READ MORE: Baked potatoes with olives and dill.
The U.S. Air Force is assessing upgrades to Cyprus’ Andreas Papandreou Air Base to enhance…
Greece plans to acquire two submarines equipped with ballistic missiles, marking a major shift in…
Greek coffee chain Mikel Coffee is set to enter the Indian market by partnering with…
Roxana, Alexander the Great's wife, was a significant figure in ancient history. She was born…
Greece is set to introduce a new law prohibiting gas stations from selling fuel to…
Greece and the UAE are joining forces to address water resource management challenges, with a…