Preparation time 20 minutes, plus 1 hour cooking time
This is delicious with roast or barbecue meats especially lamb. I like it with Greek style fried lamb backstrap and a herbed rice salad. Although it is kind of annoying to have to fry and then bake the lamb this two stage process uses considerably less oil than simply frying the eggplant. The dressing and the eggplant can be made earlier but just add the dressing to the eggplant just before serving so it doesn’t go soggy.
2 medium eggplants, sliced into 1.5cm round slices
2 leeks, washed well and white part only thinly sliced into rounds
olive oil ,salt and pepper
3 roma tomatoes, quartered seeds removed and chopped finely into 2cm pieces
3 tbspn olive oil
1 tbspn white wine vinegar
1 tbspn lemon juice
1 tspn white sugar
small handful of goats cheese
Few fresh herb leaves mint, parsley or both roughly chopped
Place eggplant slices on a tray and sprinkle both sides with salt and leave for 45 minutes, rinse with water and pat dry.
Preheat oven to 200C.
Heat large frypan over medium heat, add butter and 2 tbspn olive oil. Add leeks and 1/2 tspn salt cook for approx 4-5 minutes. Remove leeks from pan and spread evenly in a large baking tray (big enough to fit the eggplant slices in one layer.)
Return frypan to heat add 2 tbspns olive oil and add one batch of eggplant in one layer, fry for a few minutes each side until eggplant is lightly browned. Add 2 more tbspns olive oil and another batch of eggplant. Continue with the rest of the eggplant. As eggplant slices are done spread them over the leeks.
Bake leek and eggplant in an oven for 35-55 minutes until eggplant is is browned and tender. Eggplant can be cooked in advance and warmed again in the oven before serving.
Plate eggplant top with tomato dressing and serve garnished with herbs.