Tomatoes and eggplants fried with feta cheese
1 serving
35 minutes
This dish is a vivid example of the simplicity and rich flavor of Mexican cuisine. Eggplants fried to a tender golden crust create a soft, velvety texture, while the addition of feta adds a light saltiness and richness. Fresh tomato cubes bring a juicy tang that refreshes the taste, while basil or cilantro adds an aromatic, herbal note. This dish is perfect as a warm salad, a side for meat, or a light standalone snack. It pairs wonderfully with tortillas or crispy bread, creating a harmonious duet of flavors. Inspired by rural culinary traditions, this treat conveys the atmosphere of hot sun and spicy aromas characteristic of Mexico.
1
Cut the eggplants into very small cubes (about 5 mm high, no more) and throw them into a well-heated pan with oil. Fry on high heat for about 10-15 minutes, stirring constantly.
- Eggplant: 1 piece
- Olive oil: 20 ml
2
At the end, we add crumbled brinza (or feta) and stir. It's important not to forget to stir in time, otherwise the feta will burn. We want some pieces to get a crispy crust but not to burn.
- Brynza cheese: 50 g
3
Cut the tomatoes into small cubes like the eggplants. Mix the slightly cooled eggplant and drizzle mixture with the tomatoes.
- Tomatoes: 1 piece
4
If there is basil or cilantro, finely chop one of them into the salad.
- Basil: to taste
