Eggplant towers with feta cheese
4 servings
40 minutes
Eggplant towers with feta are a refined dish of Bulgarian cuisine, where juicy eggplants harmoniously combine with spicy feta and aromatic vegetables. The eggplants are fried to a golden crust and then filled with a mixture of fresh vegetables, thyme, and sun-dried tomatoes. Feta adds a pronounced salty note that perfectly complements the sweet carrot and spicy chili pepper. These appetizing towers not only please the eye with their striking appearance but also serve well as an appetizer or light dinner.
1
Cut the eggplants into thick slices, salt them, and let them sit for 15 minutes.
- Eggplant: 2 pieces
2
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
3
Cut the zucchini into cubes.
- Baby courgettes: 1 piece
4
Chop the onion, garlic, and chili pepper finely.
- Onion: 1 piece
- Garlic: 1 clove
- Chili pepper: 0.5 piece
5
Chop the dried tomatoes.
- Sun-dried tomatoes in oil: 1 piece
6
Chop the thyme.
- Fresh thyme: 1 stem
7
Cut the cheese into small cubes.
- Brynza cheese: 100 g
8
Wash the eggplant slices, lightly squeeze them, and dry with a paper towel.
- Eggplant: 2 pieces
9
Fry in vegetable oil, remove from the pan.
- Eggplant: 2 pieces
- Vegetable oil: 1 tablespoon
10
Fry all the prepared vegetables in the remaining oil.
- Carrot: 1 piece
- Baby courgettes: 1 piece
- Onion: 1 piece
- Garlic: 1 clove
- Chili pepper: 0.5 piece
- Sun-dried tomatoes in oil: 1 piece
- Fresh thyme: 1 stem
- Vegetable oil: 1 tablespoon
11
Let it cool and mix with feta.
- Brynza cheese: 100 g
12
Stack the eggplant slices alternately with the filling to form low towers.
- Eggplant: 2 pieces
- Brynza cheese: 100 g
13
Garnish with any green twigs and serve immediately.
