Eggplant baked with feta cheese and tomatoes
2 servings
60 minutes
Eggplants baked with feta cheese and tomatoes are an embodiment of Greek cuisine, where the simplicity of ingredients combines with the rich flavors of the Mediterranean. This recipe harks back to traditional village dishes where fresh seasonal produce plays a key role. Baked eggplants become soft and tender, their sweet flavor harmonizing with the tangy feta and juicy tomatoes. Garlic adds zest, while olive oil ties all the ingredients together, giving the dish a silky texture. It's a versatile treat suitable for both cozy family dinners and festive tables, filling the atmosphere with aromas of sunny Greece.
1
Cut the tomatoes and feta cheese into wedges. Slice the eggplants in half and make several cuts from the wide part almost to the base on each half to create a fan.
- Tomatoes: 2 pieces
- Feta cheese: 200 g
- Eggplant: 3 pieces
2
Place the eggplant halves loosely on a baking sheet drizzled with olive oil.
- Olive oil: 2 tablespoons
3
Place slices of tomatoes, cheese, and garlic in each cut.
- Tomatoes: 2 pieces
- Feta cheese: 200 g
- Garlic: 3 cloves
4
Generously drizzle everything with olive oil and place in an oven preheated to 180-200 degrees. Wait until the eggplants become soft.
- Olive oil: 2 tablespoons
