John Myers
Ingredients for 2 servings:
- 1 eggplant(s)
- 2 large tomatoes
- 125 g tomato paste
- 50 g sheep’s cheese
- 1 tsp sambal oelek
- 1 tsp olive oil
- 1 dashes Tabasco
- 1 cup of natural yogurt (small cup)
- 2 rolls (baguette)
- 2 garlic cloves
- 1 tsp parsley, chopped
- 1 tsp chives, chopped
- 1 tsp basil, chopped
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cut the eggplant into 1.5 cm wide slices, sprinkle with salt, and place on a baking sheet lined with baking paper. Dice the tomatoes and mix with approximately 125 g of tomato paste and 1 teaspoon of olive oil. Season to taste with Tabasco, sambal oelek, the crushed garlic cloves, and fresh, chopped herbs, if possible. Spread the mixture over the eggplant slices, then top with feta cheese. Bake the eggplant slices for about 15 minutes at 200°C. Slice the bread rolls and arrange the baked eggplant on top. Sprinkle with fresh basil. Top with 1-2 teaspoons of natural yogurt, if desired.
Facebook Comments