Baked eggplant with mozzarella and feta
1 serving
30 minutes
Baked eggplant with mozzarella and feta is an exquisite dish of Arab cuisine, combining the tender texture of baked vegetables with the creamy taste of cheeses. Eggplants have long been used in Eastern cooking, adding rich flavor and aroma to dishes. Here they are harmoniously complemented by juicy tomatoes, delicate mozzarella, and tangy feta. Baking gives the ingredients a special softness, while a drizzle of olive oil highlights their natural flavor nuances. This dish is perfect as a hot appetizer or served chilled, allowing enjoyment of its rich palette at any time of day. The ease of preparation makes it accessible even for beginners, while subtle spices and fresh herbs provide the final touch.
1
Preheat the oven to 200 degrees.
2
Wash the eggplant and slice it into petals. Layer each petal with a couple of tomato slices and a couple of mozzarella slices.
- Eggplant: 1 piece
- Tomatoes: 1 piece
- Mozzarella cheese: 125 g
3
Crumble feta on top.
- Feta cheese: 20 g
4
Place on a baking sheet greased with olive oil.
- Olive oil: 20 ml
5
Salt, pepper, drizzle with olive oil. Bake for 15-20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 20 ml
6
Transfer to a plate and garnish with greens. Can be served as a hot or cold appetizer.
- Fresh herbs: to taste
