Baked eggplants with bell peppers, tomatoes and feta cheese
3 servings
30 minutes
Baked eggplants with bell peppers, tomatoes, and feta cheese are a bright and aromatic dish of Bulgarian cuisine that captivates with its rich flavor and tender texture. Its roots trace back to Mediterranean traditions where vegetables are baked to preserve their natural sweetness and richness. Eggplants lose their bitterness after cooking, becoming soft and juicy, while sweet peppers and tomatoes add freshness and a slight tanginess. Feta cheese—soft and slightly salty—complements the dish with a creamy texture and imparts a characteristic creamy taste. This dish is perfect as a light appetizer or side dish, and when combined with herbs and garlic, it reveals even richer aromas. It can be served warm or chilled, allowing one to enjoy the richness of flavors that Bulgarian cuisine offers.
1
Slice the eggplants into rounds and salt them. Place in a colander and let sit for 20 minutes to drain bitterness — no need to peel. The eggplants will be soft.
- Eggplants: 1 piece
- Salt: to taste
2
Place the eggplants on a baking sheet and bake.
- Eggplants: 1 piece
3
Blanch the tomatoes and peel them. Slice into rings.
- Tomatoes: 2 pieces
4
Roast the pepper in the oven and cut it into cubes.
- Sweet pepper: 1 piece
5
Chop garlic and herbs.
- Garlic: to taste
- Green: to taste
6
Tear the Serbian cheese (soft, tender, moderately salty) by hand.
- Feta cheese: to taste
7
Place garlic on the eggplant circle, then add fresh tomato and pepper on top. Salt and pepper to taste (I don't add salt for myself - there's salt in the feta and eggplants).
- Garlic: to taste
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
8
Top with brine cheese and sprinkle with greens.
- Feta cheese: to taste
- Green: to taste