Yaya's Greek Lemon-Garlic Eggplants

I’m from a small island in the Mediterranean, called Cyprus. My family is Greek. We’ve been in Canada for quite a while, but one of my favourite things to eat is Greek food. I am ALWAYS in the mood for Greek food.

Unfortunately, I live too far away from home to visit very often so I have to make due with things I find here! But, I do miss the food. Lately, I have been experimenting with food at home. It’s amazing what your brain can remember! I just think of something and start throwing things together till it smells/tastes what it looks like.

The other day my mother was telling her friend how much she misses her mother’s eggplants. As she was talking, I remember my Yaya and how she spent her life in the kitchen making beautiful food for the people she loved.

So I went to the store, got what I needed and off I went. My mom came home and when we were having dinner she couldn’t believe how good it was. Just like Yaya used to make J

Now, I’d like to share it with the world! Truly, the most delicious form of eggplant ever invented. The recipe I’m writing down is meant for 3-4 people. So let’s get cooking!

Just a side note, I usually cook by eye, so while you are following along if you feel like you need a little less or more of something, feel free to adjust to your personal taste.

Things you will need:

1 ½ lbs of baby eggplants

2 lemons (med-large)

½ a head of garlic

1 small onion

1 Tbsp of salt

2 Tbsp of oregano

1 tsp of cumin

Instructions:

1)      First start by crushing 4 cloves of garlic, chopping onions, and juicing the lemons into a large bowl.

2)      Add in all the herbs and spices and stir.

3)      Wash and slice the eggplants into medallions. The thinner the medallions the crispier the chips! I usually go for ¼ inch thickness.

4)      Toss the sliced eggplants in the mixture and let it soak for a minute.

Set Up

1)      Put canola oil in a pan on med-high heat.

2)      Set aside a baking pan that you’ve greased with olive oil. Toss a few cloves in the bottom of the pyrex.

3)      Start by tossing a few medallions into the pan. Flip when one side is crispy brown.

                                     

                                  

4)      When both sides are done, spread the eggplants into the pyrex.

5)      After all the eggplants are in the pyrex, pour the juice and contents of the marinade over top and put in the oven for 5-10 mins (depending on how brown your eggplants are) at 350 degrees.

Enjoy the lemon-garlicy goodness that is my Yaya’s eggplants J