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Gourmet aubergines with two amazing sauces

A recipe from aubergine farmers from Psachna Evoias


  1. Remove the stalks from the aubergines

  2. Cut them into slices about 1 cm long, leaving behind 2-3 cm uncut so that the slices are held together.

  3. Put in boiling water until soft, about 5 minutes

  4. Remove them out of the pot and put them in a colander to drain and cool.

  5. For the sauce, sauté the onion and garlic.

  6. Add the puree and sugar

  7. Add the grated tomato, bay leaf, oregano, allspice, salt and pepper

  8. Allow the sauce to absorb its liquids and then remove from the fire

  9. Preheat the oven at 180 degrees with the fan on

  10. Season the cooled down aubergines and pass them through the flour

  11. Place them in a baking tray with grease proof paper ogreased with a little oil

  12. Drizzle them lightly with some olive oil and salt them

  13. Bake for 40 to 50 minutes.

  14. Mix all the ingredients for the yogurt sauce and serve


8-12 aubergines (eggplants)

For the tomato sauce:

3-4 large ripe tomatoes

1 onion 

2 bay leaves

60 ml olive oil 

4-5 allspice seeds

1 tbsp tomato paste  

1 tsp sugar

salt, pepper, oregano

For the yogurt sauce:

200 g Greek yogurt

a few leaves of mint

a little olive oil

a little lemon juice

salt, pepper 

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