Snails with eggplants

Snails with eggplants


1 kilo snails

2 cups extra virgin olive oil

1 onion

1 kilo eggplants

1 glass trahanàs

1/2 kilo ripe tomatoes

Salt and pepper to taste


Chop the eggplants, salt them and allow to stand for about 1 hour. Rinse and strain them. Afterwards, sauté them in olive oil and onion and add the snails, the grated tomatoes and let them boil for a while. Pour 2-3 more glasses of water, bring them to a boil and add trahanàs, salt and pepper. Continue boiling, until thoroughly cooked.