Wok eggplant with tomatoes and Greek cheese
2 servings
20 minutes
Eggplant and tomato always go together: if a recipe calls for eggplant, you can be sure that there will be tomato nearby. And if fried or stewed eggplant can be a tasty substitute for meat, then a tomato cooked in any way is a sauce in itself. The wok used in this recipe is good because everything cooks quickly, and the vegetables do not lose their inherent vitamins and taste. And if you want new combinations, you can add pomegranate seeds instead of olives.
1
Pour a little olive oil into the pan and place it on the heat.
- Olive oil: 2 tablespoons
2
Cut the eggplants in half lengthwise, make incisions in the flesh, salt and pepper.
- Eggplant: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Place the eggplants on a well-heated pan with the cut side down.
- Eggplant: 1 piece
4
Fry the eggplants for 5 minutes on each side until soft and golden brown.
- Eggplant: 1 piece
5
Cut the tomatoes into small cubes.
- Tomatoes: 3 pieces
6
Chop the garlic finely.
- Garlic: 2 cloves
7
Remove the pit from the olives and chop them a bit coarser.
- Green olives: 60 g
8
Peel the red onion and chop it into small cubes.
- Red onion: 0.5 head
9
Cut the cheese into large cubes.
- Feta cheese: 150 g
10
Mix chopped tomatoes, olives, and garlic with sliced basil and cilantro in a bowl.
- Tomatoes: 3 pieces
- Green olives: 60 g
- Garlic: 2 cloves
- Basil: 1 bunch
- Cilantro: 1 bunch
11
Add cheese, mix, dress with olive oil, salt and pepper.
- Feta cheese: 150 g
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
12
Place the chopped vegetables and cheese on the halves of the prepared eggplants. Serve immediately.
- Eggplant: 1 piece
- Tomatoes: 3 pieces
- Red onion: 0.5 head
- Feta cheese: 150 g
- Green olives: 60 g
- Garlic: 2 cloves
- Basil: 1 bunch
- Cilantro: 1 bunch
