GR
EN
Cooked Eggplants with Feta and Yoghurt Béchamel
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
65 minutes
INGREDIENTS
4 large pear-shaped eggplants
100g olive oil
Salt
Freshly ground pepper
1 tsp granulated sugar
200g DODONI PDO Feta cheese (for serving)
INGREDIENTS FOR TOMATO SAUCE
80g olive oil
1 onion 
1 clove garlic
1 tsp smoked paprika
400g chopped tomatoes
200g water
1-2 sprigs of fresh oregano
Salt
Freshly ground pepper
FOR THE YOGHURT BéCHAMEL
500g DODONI full-fat strained yoghurt
2 eggs
Salt
Freshly ground pepper
PREPARATION 
Pre-heat the oven at 200°C on convection fan mode.
Cut the eggplants in slices along their length and place them in a baking dish with a non-stick baking paper. Sprinkle with olive oil, salt, pepper, and sugar on both sides. Bake for 20-25 minutes.
EXECUTION 
Add olive oil into a wide saucepan on medium heat. Add the finely chopped onion and garlic and paprika. Sauté for 2 minutes. Add the chopped tomatoes, water, salt and pepper. Let it simmer for 15-20 minutes until the mixture thickens. Finally, chop the fresh oregano and add it to the tomato sauce.
For the yoghurt béchamel, in a bowl, add the yoghurt, eggs, salt, and pepper. Mix well until uniform.
For the final assembly, in a 25x35 cm baking dish, start with adding a layer of tomato sauce, followed by a layer of baked eggplants, then a layer of grated feta. Repeat the process another two times and finally, add the yoghurt béchamel.
Bake in the oven at 180°C for about 25 minutes, until the right colour.
