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Eggplant with feta cheese

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Ingredients for 8 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp olive oil
  • 1 pack of tomatoes, chopped
  • salt and pepper
  • 2 eggplant(s)
  • 150 g sheep’s cheese
  • 3 sprigs of thyme

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the onions and garlic, then sauté in oil. Add the tomatoes, bring to a boil, and simmer over low heat for 15-20 minutes, stirring occasionally. Season to taste. Clean and wash the eggplants and cut into approximately 1 cm thick slices. Sprinkle with salt and let stand for 15 minutes. Crumble the feta cheese. Wash and pick the thyme leaves. Pat the eggplants dry. Brush with 1-2 tablespoons of oil. Grill on the hot grill for 2-3 minutes per side. Distribute the tomatoes and cheese over the eggplants and grill for another 1-2 minutes.

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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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