Greek recipe for baked aubergines with garlic: “skordostoumbi”

Sebastien

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.

Sliced aubergines
Sliced aubergines for skordostoumbi recipe

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

  1. Sprinkle salt over the aubergine slices in a colander and leave them to dry out for 1 hour. Rinse and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. Pre heat the oven to 180 degrees celsius.
  6. 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.
  7. 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.

Skordostoumbi
Skordostoumbi recipe from the Greek island of Zakynthos
Sebastien

Sebastien is the co-founder, editor and author of nomadicboys.com. He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born. Find out more about Nomadic Boys.

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