John Myers
Ingredients for 4 servings:
- 2 large eggplants
- e.g. Feta cheese, crumbled
- 500 g tomatoes, pureed
- 1 medium-sized red bell pepper(s)
- 1 large onion(s)
- 2 chili peppers, red, fresh
- 2 large garlic cloves
- e.g. mint
- e.g. parsley
- n. B. Oil for frying
- 200 g cheese, grated
- e.g. salt and pepper
- a little turmeric, optional
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
First, finely dice the bell pepper, onion, garlic, and chili pepper. Fry everything in a pot or pan for about 10 minutes. Then add the passata, mint, and parsley and simmer over low heat (ideally until the eggplants are done). Wash the eggplants and slice them lengthwise into slices about 0.5 cm thick. Brown each eggplant slice in a pan with oil. Once all the slices are cooked, fill them with feta cheese (1-2 teaspoons, depending on the size). Place them side by side in a baking dish, pour the tomato sauce over them, and sprinkle with grated cheese. Bake in the oven on the middle rack at 180 degrees (fan oven) until golden brown. This goes best with baked potatoes.
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