Xinochontros with Eggplants

*Xinochontros with eggplants is summer in Crete served on a plate. It speaks of simplicity, inventiveness, patience, care and of course, incredible flavor. The sweetness of eggplant and onion blends in perfect harmony with the tanginess of xinochontros and tomato, creating a deeply comforting dish you never want to end.

Ingredients

For 2 servings
  • 2–3 medium eggplants (approx. 400 g), cut into wedges
  • 1 medium onion, finely chopped
  • 1 fresh leek, finely chopped
  • 1 ripe medium tomato, grated (approx. 300 g)
  • 1 handful of xinochontros (approx. 50 g)
  • 1–2 garlic cloves
  • 1 cup water (200 ml)
  • 1 small cup extra virgin olive oil (150 ml)
  • sea salt flakes
  • pepper
  • 2–3 sprigs fresh parsley

Method

  • In a pot over high heat, sauté the eggplants in extra virgin olive oil for 5 minutes. Continue by adding the leek, then the onion, and finally the garlic, each one after 2–3 minutes. Sauté until everything softens, sweetens, and begins to turn golden.
  • Add the grated tomato and the water, season with salt and pepper.
  • Once the mixture begins to boil (after about 5 minutes), add the xinochontros.
  • Reduce the heat to medium and cook for around 10 minutes.
  • Turn off the heat, cover the pot, and let it rest for 5 minutes to thicken and meld.
  • Serve with finely chopped parsley and enjoy!

Tips

  1. Prefer long Tsakonian eggplants. After cutting, soak them in salted water for 15–30 minutes to reduce bitterness before cooking.
  2. Add each vegetable 2–3 minutes apart while sautéing—each has a different cooking time. Proper sautéing is key to bringing out depth of flavor.
  3. The cooking time of xinochontros depends on how it was prepared, but it usually takes no more than 15 minutes.
  4. Depending on how much moisture your eggplants and tomato contain, and how much liquid the xinochontros needs to soften, you may need to add a bit more water.

*Xinochontros is a traditional Cretan food, unique to the island. It’s made by simmering fermented goat’s or sheep’s milk with coarsely crushed wheat to create a thick, fragrant porridge. The mixture is then spooned onto clean cloths or stone ledges to sun-dry for days until fully dehydrated. This age-old technique was invented by Cretans to preserve milk and wheat without waste. Rich in probiotics, xinochontros keeps all year long, adding depth to winter soups or thickening delicious summer stews like this one.