Baked eggplant with trachana and feta cheese
A traditional recipe from the island of Evia
Preheat the oven to 180 degrees Celsius with the fan on.
Cut the eggplants lengthwise, into 1cm thick slices.
Place a baking sheet in a baking tray, bursh some olive oil and place the eggplants in a single layer.
Brush the eggplants with a brush and bake for about 15 to 18 minutes.
Place a layer of the baked eggplants in a baking tray and season with salt and pepper.
On top place a layer of trachana.
Continue alternating three layers of eggplant and trachana ending with trachana and the leaving the largest batch of trachana last.
Add double the amount of trachana in water in cups, saving one for later.
Place some baking sheet on top and fix in place with aluminum foil.
Bake for 45 minutes.
After 20 minutes pour the rest of the water into the pan, cover and bake for another ten minutes.
Grate the cheeses on top and bake another 10 minutes.
8-12 long eggplants (2 kg)
500 g Trachana unsalted (Greek winter soup)
300g feta cheese
200 g quark or granulated cream cheese
salt + pepper