Aubergines skordostoumpi with potatoes à la Zante
Aubergines skordostoumpi with potatoes à la Zante

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, aubergines skordostoumpi with potatoes à la zante. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Aubergines skordostoumpi with potatoes à la Zante is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Aubergines skordostoumpi with potatoes à la Zante is something that I’ve loved my entire life.

Great recipe for Aubergines skordostoumpi with potatoes à la Zante. Aubergines skordostoumpi (with garlic and vinegar) is a specialty of Zakynthos! A tasty dish from Zakynthos by my grandmother.

To begin with this recipe, we must prepare a few components. You can cook aubergines skordostoumpi with potatoes à la zante using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Aubergines skordostoumpi with potatoes à la Zante:
  1. Take 4 aubergines
  2. Take 4 medium-sized potatoes
  3. Make ready 4 ripe tomatoes
  4. Make ready 1 tbsp tomato paste
  5. Get 6-7 cloves garlic
  6. Make ready 1/2 cup olive oil
  7. Prepare 1 cup water
  8. Take 1 pinch oregano
  9. Get salt
  10. Take pepper
  11. Prepare 1 piece ladotyri (Greek sheep's milk cheese preserved in olive oil)  from Zakynthos the size of a walnut

Cook onions in oil or butter, till soft and stir in tomatoes and seasoning. Zante's cuisine is largely based on meat and vegetables. However, in case you are a vegetarian or you just want to take a break from all the meaty dishes served on the island, the traditional boutridia is a dish you have to go for! This tasty and healthy stew dish is made with chard, green beans, okra and potatoes in a flavourful tomato sauce.

Steps to make Aubergines skordostoumpi with potatoes à la Zante:
  1. Cut the aubergines into round slices of 1 cm, salt them and set them aside until you prepare the potatoes.
  2. Quarter the potatoes and fry them, then fry the aubergines and set them aside.
  3. Heat the oil in a shallow pot, finely chop the garlic and sauté a little. Peel the tomatoes and chop them to fine pieces, adding them to the pot. Add the water, the tomato paste and the spices except the ladotyri.
  4. Let the tomatoes boil well, add the fried aubergines and the potatoes and crumble the ladotyri with your fingers into the pot.
  5. Let everything boil for a few minutes and then remove from heat. Bon appétit.

Aubergines work brilliantly in salads, stews or as part of a mezze platter. Find easy aubergine recipes here, including baba ganoush, moussaka and curry. It doesn't get much easier than Angela Hartnett's grilled aubergine salad, served with shavings of. Heat a small, non-stick frying pan, tip in coriander and cumin and toast for a minute. Put into a mortar with the chilli(s), garlic, ginger and turmeric and pound to a paste or blend with a hand blender.

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