Baked eggplants and marrows (squash) Recipe
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Ingredients
- green medium size marrows (at least one, max 2)
- eggplants (at least one, max 3)
- 1 green pepper
- 3-4 tomatoes
- 1/2 onion
- olive oil 3-4 tbs
- patience
How to make Baked eggplants and marrows (squash)
- Peal the eggplants and cut them in small pieces (choose the shape you like best)
- Peal the marrows and cut them in small pieces. Here was my first surprise. The marrows leave a liquid which left traces on my skin as if it would be dry out. They vanished in 2-3h.
- Mix the pieces with lots of salt and leave for about 15 minutes then wash them before adding them to the oven
- Cut the onion, tomatoes and green pepper
- Pre-heat the oven. My oven does not have any temperature settings so I light it 5-10 minutes on a low gas settings.
- Heat the oil and add the onion.
- Add (stack) the marrows, eggplants, pepper and tomatoes (in that order). Initially I though the eggplants would bake more difficult, so I put them to the bottom, but in reality they where ready much before the marrows.
- Add water to almost cover, salt and pepper and put into the oven
- Wait for about 1:30 - 2h or until all the pieces are soft. Remember to stir from time to time to change the layers order or add more water if needed. To the end only 2-3 mm of liquid should remain.
- Optionally after closing the oven add cheese and leave in the oven for 2-5 more minutes to meld
- Enjoy.
Friday I went to the market and it was full of green marrows (squash). I remember my grandmother was doing some dish with them but I never cooked one myself so I decided to try. I bought 3 medium size green marrows. And since I also bought eggplants for an eggplant salad I though why not prepare a dish from eggplants and marrows.