Grilled eggplants with tomato sauce and Feta cheese

Ingredients

(serves 4)
– 3 medium eggplants
– 200 g. Arvanitis feta, crumbled
– 4-5 ripe tomatoes, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, crushed
– 2 tbsp. tomato paste
– 1/2 cup. olive oil
– 1 tsp. sugar
– 1/2 tsp. cinnamon (optional)
– Salt and freshly ground pepper
– Fresh basil

Directions

1. Cut the eggplants lengthwise into slices (about 1 cm). Salt and leave in a colander for 30 minutes. Rinse and dry with kitchen paper.

2. Brush the eggplants with a little olive oil and bake in the oven at 200°C for 20-25 minutes or until soft and browned.

3. In a saucepan with 2 tbsp. olive oil, sauté the onion. Add garlic, tomatoes, tomato paste, sugar, cinnamon, salt and pepper. Cook over medium heat for 15-20 minutes until the sauce thickens.

4. Place the baked eggplants on a platter, pour hot sauce over top and sprinkle with grated feta cheese. Optionally, garnish with fresh basil or parsley.

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