Baked eggplants with vegetables and feta cheese
2 servings
60 minutes
Eggplants baked with vegetables and feta cheese represent a harmony of flavors and textures that embody the richness of Mediterranean cuisine. The roots of the recipe trace back to Europe, where vegetables are traditionally the foundation of many dishes. Baked eggplants become soft and tender, gaining a rich flavor from garlic and melted butter. The filling of potatoes, sweet peppers, tomatoes, and onions makes the dish juicy, while feta adds a tangy saltiness and creamy texture. Herbs complete the composition with freshness and aroma. This dish not only looks beautiful but is also perfect for family dinners or festive tables.
1
Prepare the products.
2
Cut the eggplant in half lengthwise, without cutting off the stem.
3
Cut a little skin from the back side (to make a flat bottom and prevent the half from wobbling in shape).
4
Next, make grid cuts not all the way through, but only halfway into the flesh of the eggplant.
5
Place the eggplant halves in a baking dish and salt them.
- Salt: 1 teaspoon
6
Then sprinkle with ground garlic.
- Garlic powder: 1 teaspoon
7
Slightly heat the melted butter in the microwave until it becomes liquid, and pour it over the eggplants so that it seeps inside through the cuts and leaves a little on top (i.e., to soak the flesh).
- Clarified butter (ghee): 50 g
8
Then place in the oven for 20-30 minutes at 180 degrees.
9
Then dice the potatoes into small cubes and place them in a bowl.
- Potato: 2 pieces
10
Chop the onion finely as well.
- Onion: 1 piece
11
Then chop the pepper finely.
- Sweet pepper (capsicum): 1 piece
12
Put all the vegetables in a bowl and chop the tomato finely.
- Tomatoes: 2 pieces
13
Pour the vegetables into the pan and fry until cooked in melted butter (about 15 minutes).
- Clarified butter (ghee): 50 g
14
When the eggplants are ready, scoop out the flesh with a spoon, but not completely — leave a boat shape with edges for the filling.
15
Add the removed pulp to the other vegetables and mix.
- Eggplant: 1 piece
16
Fill the boats with the obtained vegetable mixture.
17
Crumble feta cheese on top.
- Brynza cheese: 100 g
18
Chop the greens finely.
- Fresh herbs: 30 g
19
Add a little on top of the stuffed eggplants.
- Fresh herbs: 30 g
20
Send to the oven for 10 minutes at 180 degrees.
21
When the eggplants are ready, take them out of the oven, sprinkle with herbs, and let cool slightly.
- Fresh herbs: 30 g
22
Divide into portions.
