Eggplant with peppers and feta
4 servings
36 minutes
This recipe takes us to sunny Greece, where fresh vegetables and tender feta are the basis of many dishes. Eggplants soaked in olive oil become soft and acquire a light smoky note, while colorful sweet peppers add brightness and juiciness. Crumbled feta on top provides a salty creaminess that harmoniously complements the flavor. Marjoram and lemon juice give a fresh Mediterranean aroma. This dish is perfect for both a light dinner and a festive feast, reminding us of Greek hospitality and the art of enjoying simple yet exquisite flavors.
1
Slice the eggplants into thin rounds. Clean the peppers and cut each into 8 pieces lengthwise.
- Eggplants: 2 pieces
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Orange bell pepper: 1 piece
2
Place the eggplants in a colander and sprinkle with salt. Leave for 15-20 minutes. Then rinse and dry with a paper towel.
- Coarse salt: to taste
3
Preheat the grill or the grill in the oven.
4
Place the eggplants and pepper pieces on a baking sheet and brush with 1/3 cup of olive oil. Season with salt and pepper. Grill (or under it) for 15-20 minutes until soft and marked.
- Extra virgin olive oil: 0.6 glass
- Coarse salt: to taste
- Freshly ground black pepper: to taste
5
Place the eggplants on a plate, top with peppers. Sprinkle with crumbled feta and marjoram. Drizzle with olive oil and lemon juice. Serve immediately.
- Eggplants: 2 pieces
- Red sweet pepper: 1 piece
- Green bell pepper: 1 piece
- Orange bell pepper: 1 piece
- Feta cheese: 100 g
- Marjoram: 1 tablespoon
- Extra virgin olive oil: 0.6 glass
- Lemon: 1 piece