John Myers
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Eggplant with Different Filling
The perfect eggplant with different filling recipe with a picture and simple step-by-step instructions.
aubergine
- 1 size Eggplant fresh
- Salt
filling
- 4 tablespoon Kritharke rice noodles
- 75 g Feta
- 2 tablespoon Olive black
- 1 tablespoon Parsely
aubergine
- Wash the aubergine, pat dry, cut in half, remove the pulp, dice and season with salt.
filling
- Cook the rice noodles al dente, cut the olives into rings, crumble the feta and add everything with the chopped parsley to the aubergine cubes, mix well
- Now fill the aubergine with it and put it in the 200c. warm oven for about 25 minutes.
- We ate baked potatoes with it and I served some mango chutney with the aubergine.
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