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Zakynthian garlic aubergines, called skordostoumbi, is a Greek dish from the island of Zakynthos. Aubergine slices are fried until golden, then simmered in a tomato sauce with lots of garlic and a splash of vinegar.
It tastes savory and garlicky, with a little tang from the vinegar. The aubergines turn soft and silky, and the garlic mellows as it cooks.
Recipes differ from house to house, so think of this as a simple home version. You do not need anything special. Olive oil, canned tomatoes, garlic and red wine vinegar do most of the work.
I like to make it a day ahead. It’s good warm, at room temperature, or cold from the fridge with a piece of bread.
Why You’ll Love This Recipe
- Made with pantry basics: canned tomatoes, garlic, vinegar and olive oil
- Tastes better the next day, so it’s easy to make ahead
- Vegan and gluten free without any special swaps
- Works warm, at room temperature or cold from the fridge
Ingredient Notes
- aubergines: Pick firm, shiny ones that feel heavy for their size. Salting draws out some water, so the slices brown better and soak up a little less oil.
- garlic: Eight cloves gives a clear garlic taste that softens as it simmers. Use 5 cloves if you want it milder.
- red wine vinegar: It adds the tang that keeps the dish from feeling heavy. White wine vinegar is a fine swap in the same amount.
- canned chopped tomatoes: Good canned tomatoes work well all year. In summer, you can use 500 g of ripe tomatoes, grated, and skip the skin.
- olive oil: Use a regular extra virgin olive oil for frying. Save your best bottle for drizzling at the end.
Pan-Fried Skordostoumbi: Zakynthian Garlic Aubergines
Ingredients
Method
- Trim the aubergines, cut them in half lengthwise, then slice into half-moons about 1.5 cm / 1/2 inch thick. Toss with 1 1/2 tsp salt in a colander and leave it over the sink or a bowl for 30 minutes.
- While they sit, slice the garlic thinly and chop the parsley. Rinse the aubergine slices under cold water to remove the extra salt, then pat them dry with a clean kitchen towel.
- Heat 2 tbsp (30 ml) of the frying oil in a 30 cm / 12-inch deep skillet over medium-high heat for about 1 minute, until it shimmers. Add a third of the slices in a single layer and fry for 3 to 4 minutes per side, until golden brown. Move them to a plate, then repeat twice more with the remaining oil and slices.
- Turn the heat down to medium-low and add 1 tbsp olive oil to the same skillet. Add the garlic and stir for 45 to 60 seconds, until fragrant and pale gold at the edges. If it starts to turn dark brown it will taste bitter, so lift the pan off the heat for a few seconds. Stir in the tomato paste for 30 seconds.
- Pour in the tomatoes, water, vinegar, oregano, chili flakes if using, 1/2 tsp salt and the pepper. Simmer uncovered over medium heat for 8 minutes, until the sauce is thick enough to coat the back of a spoon.
- Return the aubergines to the skillet and spoon the sauce over them. Cover, lower the heat, and simmer for 12 minutes, turning the slices gently once, until a knife slides in with no resistance. Stir in the parsley, then taste and add salt or a teaspoon more vinegar if needed. Serve warm or at room temperature.
Notes
- Salt the aubergine slices for 30 minutes, then rinse and pat them dry.
- Fry in three batches so the slices brown instead of steaming.
- Add the garlic over medium-low heat and stir, so it doesn't brown dark.
- Canned tomatoes can be salty, so taste the sauce before adding more salt.
Tips for Success
- Cut the aubergines to the same thickness, about 1.5 cm, so every slice softens at the same speed.
- Fry in three batches and keep the slices in a single layer, or they’ll steam and turn pale instead of golden.
- Slice the garlic instead of mincing it, because thin slices soften in the sauce without burning as fast.
- Pat the rinsed slices dry with a towel before frying, since wet aubergine spatters in the oil and won’t brown.
- Taste the finished sauce and add vinegar a teaspoon at a time until it tastes bright but not sharp.
Variations
- Add one sliced green pepper to the pan after the garlic and cook it for 5 minutes before adding the tomatoes.
- Replace 60 ml of the water with dry white wine for a deeper sauce with a little more acidity.
- Crumble 80 g of feta over the top just before serving for a salty, creamy contrast.
Storage and Reheating
Skordostoumbi keeps for 4 days in an airtight container in the fridge. The flavor gets deeper after the first night as the garlic and vinegar settle into the aubergines.
To reheat, warm it in a 26 cm / 10-inch skillet over low heat for 5 to 6 minutes with 1 tbsp of water, stirring gently. You can also microwave it in 30-second bursts. Or take it out of the fridge 20 minutes early and serve it at room temperature.
I don’t freeze it. Aubergine turns watery and mushy after thawing.
Serving Suggestions
Serve skordostoumbi warm or at room temperature as part of a meze spread. Have crusty bread on the table to mop up the sauce.
It also works as a side for grilled fish, roast chicken, boiled potatoes or plain rice. The garlic is strong, so a mild side helps balance the plate.
Finish with a drizzle of olive oil and a pinch of chopped parsley. A few olives and a tomato salad round it out.
FAQ
How do I know when the aubergines in skordostoumbi are cooked enough?
A knife should slide into the thickest slice with no resistance, and the slices should look glossy and slightly collapsed. After about 12 minutes of simmering, the sauce should cling to the aubergines instead of pooling in the pan. If a slice still feels springy in the middle, cover the pan and simmer 3 to 5 minutes more.
Can I use white wine vinegar or lemon juice instead of red wine vinegar?
White wine vinegar works as a straight swap in the same amount. Lemon juice also works, but use 1 tablespoon instead of 2 and stir it in at the end, since long cooking dulls its fresh taste. Balsamic is too sweet and dark for this dish, so I’d skip it.
How long does skordostoumbi keep in the fridge, and is it better the next day?
It keeps for 4 days in an airtight container in the fridge. The flavor is usually better after a night, because the garlic and vinegar settle into the aubergines and the sauce thickens a little. Take it out 20 minutes before serving, or warm it gently in a skillet for 5 to 6 minutes.
What goes well with Zakynthian garlic aubergines?
Crusty bread is the first thing I reach for, to mop up the sauce. It also works next to grilled fish, roast chicken, boiled potatoes or plain rice. Since the garlic is strong, plain rice or potatoes keep the plate balanced. For a meze table, add olives, feta and a tomato salad.
Is skordostoumbi vegan and gluten free?
Yes, as written it’s vegan and gluten free. It uses only aubergine, olive oil, tomatoes, garlic, vinegar and herbs. Check the labels on your canned tomatoes and tomato paste if you cook for someone with a strict allergy, since some brands add extras. If you add feta on top, it’s no longer vegan.
What’s the difference between skordostoumbi and imam bayildi?
Imam bayildi usually uses whole aubergine halves stuffed with onion and tomato, then baked or braised in olive oil. Skordostoumbi uses fried slices simmered in a sauce led by garlic, with no onion in my version. The garlic is the main flavor here, so it tastes sharper and more savory.