Baked tomatoes

Ingredients for 4 servings:

• 5 tomatoes
• 1 eggplant(s)
• 5 sprigs of thyme
• 4 garlic cloves
• ½ pack of feta cheese
• olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

juicy tomatoes with eggplant and feta

Wash the tomatoes, halve them, and remove the stems. Wash the eggplant, remove the stems, and cut the eggplant into approximately 1 cm thick slices. Preheat the oven to 220°C (conventional oven). Place the tomatoes, cut-side up, close together with the eggplant slices on a baking sheet lined with baking paper. Arrange the thyme sprigs on top and drizzle with olive oil. Place in the oven and bake for 45 minutes. Turn the eggplants after 20 minutes. Dice the feta cheese. About 10 minutes before the end of the baking time, remove the thyme sprigs and sprinkle the feta over the vegetables. Remove the tray from the oven and season the vegetables with a little salt and plenty of pepper. Serve immediately! Perfect as a side dish to the main course or as a starter with ciabatta.