Instructions

Wash the eggplants and quarter them lengthwise. Blanch in boiling water for 2 minutes, then drain thoroughly. In a bowl, mix mustard with salt. Coat the eggplants in this mixture, pressing firmly to adhere. Arrange on plates, sprinkle any remaining mixture, cover with cloth, and let sit overnight.

The next day, layer the eggplants in a large container with vine leaves and small grapevine twigs. Add any remaining mustard mixture from the plates. Fill with water, seal with a lid, and ferment for 15 days.

To cook: Remove eggplants from the brine, slice thinly into long strips, and soak in fresh water to desalinate. Drain, pat dry, dust with flour, and fry in hot oil until crispy. Their fried shape resembles small fish (“gkavos”), inspiring this meze’s name despite containing no seafood.

Dimitris Mantsios – Culinary Arts Instructor