This is a dish that is great for summer – eggplants, tomatoes are local, parsley from the garden and all brought together with Greek extra-virgin olive oil, sweet onions and garlic.

A NOTE ABOUT EGGPLANT: They are a summer vegetable and that’s when they are at their peak, sweet and not bitter. I presalt eggplant when using in the off-season or it you see a lot of seeds in them.

The other major component of this dish is trahana, a Greek ingredient used since ancient times. It  is made by boiling cracked wheat in either milk or yogurt, then drying it in the hot sun. It’s then crumbled and stored in pillow cases for future use.

I’ve found trahana at Greek, Middle Eastern or Turkish shops and order online, the internet is also your friend.

Back in Greece, this dish is often made in Crete, made with Xinohontro…clumps of handmade sour trahana. Most of us don’t have access to this but sour trahana…hit up the Greek shops.

This is one of those ‘ladera’ (dishes cooked in oil) that you could prepare in the morning, head off to the beach and when you’re back, lunch is ready and merely has to be reheated.

Summer time good eats!

Eggplant With Sour Trahana

(serves 4)

2 Italian eggplant

1/2 cup extra-virgin olive oil

2 cups sliced white onions

3-4 cloves of garlic, minced

1 cup finely chopped fresh parsley

2 cups tomato puree (I used grated fresh tomatoes)

sea salt and fresh ground pepper

250 gr (about 1 cup sour trahana)

Optional: crumbled Feta cheese on top

1. Cut off and discard the stems from your eggplant. Now cut them in half lengthwise and cut each half into three wedges. You should now have 12 wedges.
2. Place a large deep skillet or pot on your stove top, add half the oil over medium-high heat. Season your eggplant and brown both sides. Fry in batches if needed (add more oil in pan as needed).
3. Place all your eggplant in the bottom of your skillet and add onions and garlic and parsley. Cover and reduce heat to medium and simmer for 5 minutes.
4. Add the tomatoes, season with salt and pepper, cover and simmer for another 10 minutes.
5. Pour the trahana evenly over the tomatoes, add about 1/2 cup hot water and cover. Lower heat to medium low and simmer for 20-25 minutes or until most of the liquid has been absorbed and trahana is cooked.
6. Remove from the heat. Divide and spoon trahana on plates and top with eggplant and sauce, drizzle of olive oil and serve. Crumbled Feta goes well on top too!

NOTE: You may cut your eggplant in 1-inch rounds instead.