Skordostoumbi is a popular recipe from the Greek island of Zakynthos (also called Zante in Italian) on the Ionian sea, on the west side of the Greek mainland:
Skordostoumbi literally means “stuffed with garlic”: skordo means garlic and “stoumbosame” is Greek slang meaning “we are stuffed!” after eating a heavy meal.
This recipe has a lot of garlic: around 100 cloves (10 full heads). That’s a lot more than the garlic curry recipe we discovered in Sri Lanka.
The other main ingredient is sliced aubergine, which is first deep fried and then baked.
Ingredients for skordostoumbi
- 3 medium aubergine, sliced into thin slices like in the picture shown above
- 10 garlic heads, coarsely chopped
- 600ml of extra virgin olive oil
- 2 tablespoons of white wine vinegar
- 5 tomatoes, chopped
- around 4 tablespoons of salt to sprinkle on the sliced aubergines to dry them
- pepper and more salt to flavour
How to make skordostoumbi
- Sprinkle salt over the aubergine slices in a colander and leave them to dry out for 1 hour. Rinse and pat dry.
- In a deep pan, heat 600ml of oil and deep fry the sliced aubergines on a high heat, uncovered, for 1 minute on each side until they brown.
- Remove the aubergines and add the chopped garlic. Cook them for around 10 minutes on a high heat, uncovered, until they brown, stirring every few minutes.
- Mix in the chopped tomatoes, flavour with salt and pepper and stir in 2 tablespoons of vinegar and cook on a low heat, uncovered, for around 10 minutes.
- Pre heat the oven to 180 degrees celsius.
- Grease a baking tray and put the sliced aubergines in layers in the dish and pour a little bit of the garlic vinegar oil sauce over it. Then continue adding the sliced aubergines on the next row, in layers, adding more sauce – continue until all the aubergine slices have been used up.
- Bake in the oven for around 40 minutes or until the aubergines are tender and the sauce thickens.
Serve with pitta bread and feta cheese.