Eggplant with Kasseri and Kefalotyri Cheese
Ingredients
- 2 eggplants (about 3 lbs. total)
- Coarse salt
- Olive oil (preferably a fruity Greek extra-virgin olive oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, peeled and minced
- 3 lb. fresh tomatoes (or 1 28-oz. can drained plum tomatoes), coarsely chopped
- 1 tsp. ground cardamom
- 1 tsp. sugar
- Freshly ground black pepper
- 1⁄4 cup grated fresh kasseri or kefalotyri cheese, or a combination of both
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