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Stuffed eggplant with feta cheese, herbs of Provence and garlic

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Ingredients for 1 servings:

  • 1 eggplant(s)
  • 250 g sheep’s cheese
  • ½ tsp herbs de Provence
  • 2 tbsp olive oil
  • 3 cloves garlic

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

simply delicious

Wash the eggplant, halve it, and score it with 1 cm wide diamonds on the inside. Brush it with olive oil, season it with salt, and place it in a baking dish. Bake in a preheated oven at 200°C (top/bottom heat) for about 25 minutes. Let the eggplant cool slightly, then scoop out about 1/3 of the eggplant with a tablespoon. Finely dice the garlic and crumble the feta cheese. Mix with the olive oil and herbs. Spread the feta cheese mixture over the eggplant. Place it in the preheated oven at 170°C (348°F) and bake for another 20 minutes. Serve with a red Trollinger.

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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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