Many types of tomato are grown in Greece, including varieties that are common only in Greece, such as the Athenian Batala of Vravrona and the tomatakia of Santorini. It's not unusual to hear people refer to a Greek summer as "tomato season". This is one of the many ways I enjoy tomatoes in summer.
- 2 large tomatoes, washed
- 4 thin slices of kasseri cheese
- 1 large egg
- 100 g barley rusk, crumbed (or breadcrumbs)
- 50 g plain flour
- 1 tbsp fresh mint, finely chopped
- salt and cracked pepper
- extra virgin olive oil, for frying
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Slice the tomatoes into 1cm-thick slices, aiming for 12 slices in total. Season both sides of the tomatoes with salt and cracked pepper. Place some of the mint and a piece of the kasseri cheese between two slices of tomatoes (like a sandwich), so that you have 6 tomato sandwiches.
Place the flour on a plate. Whisk the egg in a bowl. Place the barley rusk on another plate.
In a non-stick frypan, heat enough olive oil to cover the surface of the pan over medium heat.
Coat each tomato sandwich with flour, dip in the egg, and dip in the barley rusk.
When the oil is hot, place the tomato sandwiches in the pan and fry on both sides for about 2 minutes or until golden.
Drain on paper towel and serve immediately.
Text © 2012 Maria Benardis