Eggplant baked with feta cheese

Ingredients for 4 servings:

• 3 m.-large eggplant(s), firm
• 100 ml oil
• 3 tbsp pomegranate syrup, Turkish (molasses)
• some salt
• 150 g sheep’s cheese, approx.
• some pepper, freshly ground, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Wash the eggplants, dry them, and cut them into thumb-thick slices. Sprinkle them with salt and let them stand for 20 minutes. Dab any excess liquid with a paper towel. Preheat the oven to 200°C fan/convection oven. Mix the oil, pomegranate syrup (not to be confused with grenadine syrup), and a pinch of salt well. Generously brush the eggplant slices on both sides with the oil mixture and place them side by side on a baking sheet lined with baking paper. Don’t pack them too tightly; it’s better to use several sheets. Bake the eggplant slices for about 15 minutes. Meanwhile, cut the feta cheese into slices about 0.5 cm thick. Turn the eggplants over, top with feta cheese, and continue baking until the eggplant slices are soft and the cheese is lightly browned. This should take about 10-15 minutes, depending on the oven. Sprinkle the eggplants with freshly ground pepper, if desired, and serve hot or lukewarm. They are suitable for buffets, as a side dish and with some bread as a small summer dish or dinner.