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Eggplant with feta

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 150 g tomatoes (fruity, rich)
  • 1 point feta cheese
  • 2 tbsp vegetable broth
  • 3 tbsp olive oil or grapeseed oil
  • 3 cloves garlic
  • 2 spring onions
  • salt and pepper
  • 1 cup water

Instructions

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

Cut the eggplant into 2 cm thick slices, season with salt and pepper, and place in a large baking dish (a baking sheet or similar with a slightly raised edge). Quarter the tomatoes and place them on top of the eggplant slices. Slice or dice the spring onions and garlic and place them on top of the tomato and eggplant mixture. Cut the feta into small cubes and sprinkle over the top. Season with pepper again. Pour the vegetable broth with a small cup of water over the casserole. Drizzle with oil and bake in the oven at 170-200 degrees Celsius for 40 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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