Eggplant and green asparagus parcels

Ingredients for 3 servings:

• 1 eggplant(s)
• ½ bunch asparagus, green
• 1 clove(s) garlic
• 1 small vegetable onion(s)
• 1 can of tomatoes, chopped
• ½ handful of oregano, fresh
• Thyme
• rosemary
• 250 g feta cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

appetizer, vegetarian, Mediterranean

I ate this dish at a lovely Italian restaurant and simply had to recreate it at home! Here’s my variation of this delicious Mediterranean starter: Peel the asparagus ends and trim off any woody bits. Slice the eggplant lengthwise. Dice the onion and chop the garlic. Finely chop the herbs. Lightly salt the eggplant slices and fry them one at a time in a little oil. Preheat the oven to 160°C (320°F). Place half of the eggplant in a suitable baking dish. Cut the feta into strips and spread them over the eggplant. Fry the asparagus, cover, and simmer for 3 minutes. Place the asparagus next to the feta and spread the other half of the eggplant on top. Fry the onion and garlic, add the chopped tomatoes, and the herbs, and simmer for 5 minutes over high heat. Pour the sauce over the eggplant parcels. Place the baking dish in the oven for 10 minutes.