Koskoséla of Santorini
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Breakfast / Brunch
Cuisine/ Κουζίνα: Greek
Serves: 4
Ingredients/ Συστατικά
  • 1 white eggplant
  • 2 eggs
  • 1 cup tomato juice either from Santorini tomatinis or plain tomatoes
  • 1 tsbp sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp cinnamon
  • Salt and pepper
  • 100 gr. Goat cheese or feta, crumbled and divided
  • Couple of tbsp of olive oil for sauteeing the eggplant
  • Chopped parsley for garnishing
Instructions/ Εκτέλεση
  1. Peel the eggplant and grate it in the cheese grater.
  2. In a skillet in medium/high heat pour the olive oil and saute the eggplant for about 3 minutes.
  3. Pour the tomato juice, salt and pepper, sugar, nutmeg and cinnamon and boil in medium high heat until most of the water from the tomatoes is absorbed.
  4. Add half of the cheese and stir.
  5. In the meantime in a bowl whisk slightly the eggs.
  6. Throw the eggs and start mixing just like you do in scrambled until they are done but without letting the batter become dry.
  7. Remove, garnish with the rest of the cheese, the chopped parsley and serve on top of warm bread.
Notes/ Σημειώσεις
The original recipe called for more eggs, but we all try to keep our cholesterol down so i decreased the amount. Also, they don't use nutmeg and cinnamon but I love these spices and so I added a bit.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/koskosela-of-santorini/