Aubergines skordostoupi (aubergines with garlic) is a dish that goes with fresh bread feta cheese and good wine. It is a delicacy that you definitely tried during your stay on the island and would love to make yourself.
2 kilos large round aubergines, sliced (2,5 cm.) salted
olive oil for frying or sprinkling
2 kilos ripe peeled tomatoes, seeds taken out, halved and grated
salt (according to preference)
freshly-ground black pepper
1/2 tsp sugar
2-3 spoonfuls vinegar or sweet red wine (Mavrodafni)
1 garlic clove peeled, finely sliced
Preheat the oven to 190C (374F). Put salt on the aubergines and leave them in a strainer, for 40mins-2hrs, to make them less bitter. Rinse well and dry the slices. Heat about 2,5 cm. oil in a frying pan and lightly fry the aubergines, few at a time, making sure they don't burn. Put them on kitchen paper to dry. In a saucepan simmer the tomatoes with salt, pepper and sugar until you have a thick sauce. Add the vinegar or sweet wine to the sauce and stir. Put the aubergines in layers in a fireproof dish, sprinkling garlic on each layer. When you are done, pour the sauce on top of the aubergines and bake for 30 mins in the oven or simmer on the stove top for 20 mins. The food should not be watery and is better served warm. Serve with fresh bread, feta cheese and wine.