Pin on Santorinian delicacies

FileMakhuea Thai eggplant.JPG Wikimedia Commons

Preheat the oven to 200C/390F. Brush the eggplant with a generous amount of olive oil, and sprinkle with a bit of salt. Bake each eggplant half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft. Meanwhile, make the tomato sauce.

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Feta saganaki is the work of minutes. Just coat the feta in flour, then shallow fry until golden. The whole process takes 10 minutes. Detailed instructions in the recipe card below. Coat the feta: Take the feta out of it's packet but don't dry it off. Toss it in some flour, making sure to press it on (photo 1).

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Saganaki refers to a variety of dishes prepared in a small frying pan, including cheese dishes. The name 'saganaki' is derived from the Greek word for 'little frying pan'. Halloumi is a specific type of cheese originating from Cyprus. It's made from a combination of goat's and sheep's milk, and sometimes cow's milk.

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4. Remove the pan from the heat and add a splash of alcohol, such as brandy or ouzo, over the cheese. 5. Carefully ignite the alcohol with a match or lighter, causing the flames to engulf the cheese briefly. 6. Allow the flames to subside before serving the flaming Saganaki.

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To prepare this super easy feta saganaki, start by cutting the feta cheese into 1 block approx. 2cm or 1 inch thick. Crack the egg into a bowl and whisk it with a fork. In another bowl add the flour and the pepper and using a spoon mix to combine. Dip the feta cheese into the whisked egg and then roll into the flour.

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Execution Method. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Baked eggplants - Saganaki by the Greek chef Akis Petretzikis. A quick and easy recipe for a delicious appetizer with eggplants, sauce, and feta!

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Lightly fry the eggplant until soft and gently browned. Layer the eggplant in the bottom of a baking dish. In a bowl, combine the tomatoes, basil, garlic, and salt and pepper to taste. Spoon the mixture over the eggplant. Top with the feta cheese and bake for 45 minutes.

Baked eggplants Saganaki Recipe Akis Petretzikis

To prepare your saganaki, you need to follow three very simple steps: Cover the surface of the cheese with cold water. Dip it in a bowl of water or place under running water. Dredge the cheese in flour shaking of any excess. Pan fry (shallow fry) with olive oil in a pan warmed up to medium heat.

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Plant-Based. 30 Min. 4 People. Details. Cook. Ingredients. A rustic Greek dish with cubes of eggplant and buckwheat in a rich tomato sauce, topped with crumbled nut feta cheese and basil. A rustic Greek dish with cubes of eggplant and buckwheat in a rich tomato sauce, topped with crumbled nut feta cheese and basil.

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Saganaki is a traditional Greek dish that is typically made with cheese. This version is made with eggplant and feta cheese for a vegetarian-friendly version. Flavor Profiles: This dish has a savory flavor from the herbs and feta cheese, with a hint of sweetness from the eggplant. Serving Suggestions:

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For the Eggplant Saganaki: 1. Make the sauce: • Combine the pureed tomatoes and all of the remaining sauce ingredients in a pot or skillet. Cook over medium heat until thick and reduced. About 8 minutes. • Taste and adjust seasoning if needed. 2. Place the eggplant meatballs in the sauce and crumble some feta cheese in between. 3.

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Add the tomato, fresh basil, salt and pepper and herbs. Cook for 6 - 10 minutes, or until most of the liquid evaporates. Season the eggplants with salt and pepper and layer them in six ovenproof ceramic pots of 13 cm diametre. Add 1/6 of the sauce and spread it on top of the eggplants. Add any leftover slices of eggplants on top.

Pin on Santorinian delicacies

Pat dry 1 ½ pounds large or jumbo peeled and deveined shrimp. Place them into a large bowl. Season with kosher salt and black pepper, as well as ½ teaspoon each dry dill weed, dried oregano, red pepper flakes, and minced garlic. Drizzle with extra virgin olive oil, toss, and set aside. Make the tomato sauce.

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Directions: Cut the eggplants in thick slices and place them in a bowl with cold water and salt. Leave them until you prepare the tomato sauce. In a saganaki or frying pan sauté the onion in 2 tablespoonfuls olive oil for 4 - 5 minutes and then add about 1 cup of water. Let it boil until the water evaporates.

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Cut kefalograviera cheese approx. 2cm thick. Apply cold water to kefalograviera cheese, covering all of the cheese. Dip wet kefalograviera cheese in all-purpose flour, covering all cheese really well and shaking off any excess flour. Set cheese aside. Add a good amount of olive oil into a shallow frying pan (medium heat).

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In an oven-proof pan, add about a third of the honey syrup. Arrange the eggplants in an even layer to fill the bottom of the entire pan. Pour over the rest of the honey syrup. Spread the feta mix in an even layer on top of the eggplants. Add 1 leaf of filo pastry, brush gently with olive oil, then add the next leaf.