Eggplant baked with feta

Ingredients for 2 servings:

• 1 large eggplant(s)
• 1 pack of feta cheese (if you like it spicy, use sheep’s milk feta)
• 300 g tomatoes
• 1 bunch of spring onions
• 4 cloves garlic
• 6 tbsp oil (sesame oil is delicious, but any other will do)
• 2 tbsp vegetable broth

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Antipasti à la Sori

Wash the eggplant and cut into 1 cm wide slices. Take a casserole dish or a shallow cake or pizza dish and line the base with the eggplant slices. Then quarter the tomatoes and arrange them on top of the eggplant. Slice the onions into rings and arrange them on the dish in the same way. Then mix the vegetable stock with a little water (about a small cup) and 3 tablespoons of oil and spread on top. Slice the garlic and distribute it evenly. Place the whole thing in the oven at 150 degrees Celsius with top and bottom heat for 30 minutes. In the meantime, cut the feta into small cubes and when the time is up, open the oven and spread the feta over the vegetables. Add the remaining oil and roast the whole thing on the grill for another 15 minutes, then turn off the oven and let it rest for another 5 minutes. Enjoy with fresh baguette.