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Eggplant patties ala Christine

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Ingredients for 2 servings:

  • 1 eggplant(s), cut into 5 mm thick slices
  • 150 g bacon (belly bacon or boiled pork belly)
  • 200 g feta cheese
  • 2 sprigs rosemary

Instructions

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

Wash the eggplant, cut into approximately 5mm thick slices, and also cut the pork belly into 5mm thick slices, ensuring they cover the eggplant wheels well. Cut the feta into pieces, about 4×4 cm in size. For one ‘thaler’, take 1 eggplant slice, place a piece of pork belly on top, then a piece of feta on top. So, 3 slices. Finally, sprinkle a few sprigs of fresh rosemary on each slice. Place the whole thing in a greased baking dish, but only covering the bottom. For larger quantities, it’s best to use a baking tray. Bake at 180 degrees Celsius (convection oven) for approximately 20 minutes. If you like it crispier and browner, you can also grill it over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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