Much like the fasolakia and yemista, this meal is quintessentially summer and probably my most favorite. Fresh eggplant, tomatoes and potatoes from local gardens/farms taste so sweet! This is another olive oil drencher, but since I fry the eggplant and potatoes in an olive oil/canola oil blend they usually absorb a lot of oil that way, so I don’t need as much in the final pot. Everything in tonight’s meal was local except for the oil and garlic.
Μελιτζάνες και Πατάτες Τηγανιτές (Eggplants and Potatoes Fried)
- 1 large eggplant
- 2-3 medium potatoes (peeled)
- 2-3 ripe tomatoes (skinned)
- 3 garlic cloves (minced)
- olive oil
- canola oil
- mint leaves
- salt and pepper
Slice up eggplant into strips and potatoes into fries. In a wide sauce pan pour olive oil about an inch deep and heat. Fry potatoes first in batches and then fry eggplant strips. Set aside.
In a separate pot, saute garlic in about 2 tablespoons olive oil, then roughly chop up tomatoes right into pot (to ensure juices are not lost). Cover and let sauce simmer until the tomatoes are soft. Then add the fried potatoes, eggplant and chopped up mint leaves, gently stir together. Cover and let it all simmer together for a few minutes to allow all the flavors to meld.
Serve it with a chunk of feta and a couple slices of rustic bread-YUM!