Baked eggplants Saganaki Recipe Akis Petretzikis
Wash the eggplant thoroughly, remove the stalks and ends and slice in slices (approx. 0.5-0.7cm) or lengthwise. Place the eggplant in a colander and salt generously. Set aside to drain for 30-60 minutes. Rinse with plenty of water, squeeze to get rid of the excessive water and pat them dry. Leave aside to dry completely.
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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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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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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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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.
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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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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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Dredge the two pieces of cheese in the flour, coating all over. Fry the cheese. Heat the olive oil in a nonstick skillet over medium heat. When the oil is hot (but not smoking), carefully arrange the slices side by side in the skillet. Pan-fry the cheese for a couple of minutes, until golden brown on the bottom.
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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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Add the garlic, cumin, crushed red pepper flakes and oregano. Season with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add wine, then tomatoes: Add the wine to the pan cook 2 minutes. Add the drained tomatoes, ¾ cup of the tomato juices and the honey. Stir to combine.
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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.
Prawn Saganaki Recipes, Saganaki recipe, Middle eastern recipes
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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Preheat oven at 180c or 375F. Wash the aubergines and chop off both sides. Cut into thick slices and drizzle olive oil on both sides of the sliced aubergines. Sprinkle salt on both sides before placing the slices into the air fryer. Air fry for 15 minutes or until golden brown on both sides.
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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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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.
