John Myers
Ingredients for 4 servings:
- 700 g eggplant(s)
- 2 tbsp butter
- 150 g cheese (sliced cheese)
- 2 tomatoes
- basil
- 100 g sheep’s cheese
- salt and pepper
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Halve the eggplants, sprinkle the cut sides with salt, and let stand for about 15 minutes. In the meantime, cut the semi-hard cheese into 3 mm thick slices, peel the tomatoes, and slice them. Preheat the oven to 220 degrees Celsius and grease a baking sheet with butter. Place the eggplants cut-side down on the sheet and bake for 20 minutes. Then turn them over and brush the eggplant flesh with the softened butter. Sprinkle with the finely chopped feta cheese and top with tomato slices. Sprinkle with basil and a very small amount of salt. Place the cheese slices on top and leave the eggplants in the oven until the cheese has melted. It shouldn’t brown! Remove the eggplants from the oven, arrange on warmed plates, garnish with basil, and sprinkle with pepper.
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