Aubergines and Kefalotyri cheese gratin

Beautiful Greek Summer flavours gathered in one pan! This is what we could say for this recipe and I know I"m not wrong. I don't know many (at least Greek) people who don't like this dish either lukewarm served directly from the pan or even chilled from the fridge the next day! Two very popular ingredients are involved, aubergines and Kefalotyri cheese and both are honoured by the Greeks very often in various recipes. A couple of small tips for this recipe: choose a rather sweet and not too spicy or salty Kefalotyri cheese but if you can not find any then use Greek Graviera or Kefalograviera. For less calories and a not too oily taste, lightly dust the aubergine slices with flour and let them stand on plenty of kitchen paper the whole night before cooking. This little trick will help them not to absorb too much oil during frying which is the main problem with this tasty vegetable. One of the herbs I use in this dish is fresh spearmint which we really like in this house, but feel free to use basil instead because it suits the recipe just fine. The recipe can be served as a first or side dish or even as a main meal if accompanied by some salad and fresh bread

Cooked by Vassilis Kallides,

a prominent Head Cook and food author

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 4 people):
1 Kg of the Japanese-type aubergines (or preferably the Greek "Tsakonikes")
500gr. of Greek Kefalotyri cheese, cut in thin slices (see note on top)
3 yellow onions, grated
1 Kg of ripe tomatoes, grated
1/2 glass of water
1 pinch of granulated sugar
1 small bunch of flat-leaf parsley, finely chopped
1/2 bunch of fresh spearmint, finely chopped (or basil)
1 tea-cup of olive oil
pinch of salt
black pepper
flour for dusting and olive oil for the frying

Method:
Cut the aubergines in thin slices and lightly dust with flour (see note on top for a different approach).

Warm some olive oil in a non-stick frying pan on medium heat and fry the aubergines until they get a nice golden colour on both sides. Take out of the pan with a slotted spoon and lay on kichen paper to drain the excess oil.

Warm the 1 tea-cup of oil in a medium pot on medium heat and sauté the onions, stirring with a wooden spoon until they are lightly golden. Add the tomatoes, the water, the sugar, season with pepper and simmer the sauce in medium-low heat. When most of the liquids are gone take the pot off the heat, add the parsley and the spearmint in and stir.

Preheat the oven to 200°C.

Get an oven pan (or pyrex dish) and place the aubergine slices in rows, alternately with those of the cheese.

Pour over with the tomato sauce and cook until the sauce is mellow and the cheese semi-melted forming a nice crust on top.