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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Madam Ginger
traditional
contemporary
Level of difficulty
Time needed
40 minutes
INGREDIENTS
INGREDIENTS FOR THE SAGANAKI:
2 eggplants, cubed
1 onion, chopped
1 red bell pepper, chopped 
1 tbsp tomato paste
2 garlic cloves, minced
½ tsp red pepper flakes 
80 ml white wine
600 g grated tomatoes
½ tsp dried oregano 
200 g DODONI Goat cheese
olive oil 
salt & freshly ground pepper
INGREDIENTS FOR SERVING:
200 g DODONI Goat yoghurt
olive oil
salt & freshly ground pepper
3-4 fresh oregano leaves
PREPARATION 
Wash and chop the eggplants, onion and pepper and gather all the ingredients for the saganaki.
EXECUTION 
Heat 3 tbsp olive oil in a deep frying pan and saute the eggplant in medium heat for 8-9 minutes, until soft and golden brown. Remove and place on a plate.
In the same pan add 2 more tbsp olive oil and saute the onion and pepper, sprinkled with salt and pepper, for about 4-5 minutes until soft. Add the tomato paste, garlic and red pepper flakes and saute for 1-2 minutes.
Deglaze with the wine, let the alcohol evaporate and gently scratch the bottom of the pan using a wooden spoon. Add the tomatoes and oregano and as soon as it comes to a boil, lower the heat and let the sauce cook for 12-15 minutes until it thickens.
In the last 5 minutes add the DODONI Goat cheese and sauteed eggplants, stir very gently and remove from heat.
In a bowl mix the DODONI Goat yoghurt with 1 tbsp olive oil, a little bit of salt and freshly ground pepper. Serve the saganaki warm with tablespoons of the yoghurt mixture and -if available- sprinkle with a few fresh oregano leaves.
