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They love garlic on Zákynthos, and skordostoúpi (stewing in garlic) is a popular way of cooking, especially aubergines or Μελιτζάνες σκορδοστούμπι (Melitzánes skordostoúpi).

Aubergines are cut into thick chunks or slices and fried in olive oil. Remove and sauté the garlic (the more the merrier, although the tavernas in Zákynthos make it quite mild), then add tomatoes, salt, pepper and a pinch of sugar, cook until the liquid is gone and deglaze with wine vinegar; place the aubergines back in the pan and cook until soft.

Ionian Islands

Soups, sauces and stews

Text © Dana Facaros

Image by generic Joe