Spetsofai is a traditional summer dish from Pelion because it is the season for tomatoes and peppers.
The traditional recipe is with beef sausage, green horn peppers, tomatoes and garlic.
Here we offer you a recipe that also has eggplant, but you can find recipes that add onions, cheese (graviera-gruyère), Florina peppers etc.
- 250 g sliced Toulouse sausages
- 500 g thick sliced eggplant
- 500 g green horn sweet peppers cut into large slices
- 500 g grated tomatoes
- 1 finely chopped garlic clove
- ½ cup extra virgin olive oil
- 1 teaspoon salt
- freshly ground pepper
- chilli flakes (optional)
- 2 frying pans
- paper towels
First, sprinkle the eggplants with salt, leave for 1 hour. Then rinse, drain and dry with a paper towel.
Heat extra virgin olive oil in a pan and fry the eggplants.
At the same time, pour 4-5 tbsp. extra virgin olive oil in a larger pan and put the sausages and sauté for 3 minutes.
Then add the peppers to the pan of sausages and sauté for 4-5 minutes.
We suggest that you use Toulouse sausages that are more like the greek sausages that are used for this recipe.
Add the garlic and the tomatoes, salt and pepper and reduce the heat.
In this step, you can also add a tiny bit of chili flakes.
Add the eggplants and cook for 15-20 minutes.
Serve with rice or fries or slices of bread and with a greek craft beer!
Enjoy your meal !