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eggplant with feta

Eggplant with feta cheese

4
75′
PRODUCTS USED
CATEGORIES
SUMMER MODERATE MAIN COURSE
INGREDIENTS
  • 1kg eggplants, cut in thin rounds
  • 300g feta cheese Minerva
  • 1 onion cut in thin slices
  • 1 cup extra virgin olive oil
  • 3-4 tomatoes cut in thin round slices
  • 1 cup tomato juice
  • 1 tsp sugar
  • 2 tbsp chopped parsley
  • salt
  • pepper
EXECUTION
  1. Coarsely grate feta cheese.
  2. Place tomato slices in a colander to drain.
  3. Put eggplant slices in salted water for 30 minutes, rinse and drain.
  4. Lightly fry the eggplants in olive oil or brush them with olive oil and grill them.
  5. Place eggplants on paper towels to absorb the excess oil.
  6. Arrange eggplants side by side in greased pan.
  7. Season with salt and pepper.
  8. Mix tomato juice with olive oil and sugar and pour mixture over vegetables.
  9. Place in oven and broil for about 15-20 minutes.
  10. Remove from oven and top with grated feta and parsley.
  11. Place back in oven and continue to broil (about 15 minutes), until cheese melts.
SEE ALSO
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