Eggplants with Feta
Description
The appetizer is quick and easy to prepare. Eggplants stuffed with juicy tomatoes and tangy feta, topped with an appetizing golden crust of melted cheese and infused with the aromas of herbs, garlic, and olive oil turn a perfectly ordinary everyday vegetable into a true treat for gourmets! This is a versatile hot appetizer that pairs wonderfully with strong drinks (frankly, it disappears from the table at the speed of light) and dry red wine, and also goes beautifully with other vegetable, meat, and fish dishes. In short, I am sure you will appreciate this recipe for eggplants with feta. Step-by-step photos will make preparing this dish even easier;) Serve with fresh herbs and sauce.
Instructions
- 1
Step 1
Wash the eggplants, pat them dry, remove the stems, then make several lengthwise cuts—not all the way through—so they open like a little “book.”
- 2
Step 2
Wash the tomatoes, pat dry with a towel, and slice into thin rounds.
- 3
Step 3
Slice the brynza.
- 4
Step 4
Mince the garlic, then blend in a blender with olive oil and aromatic herbs.
- 5
Step 5
Into each slit in the eggplant, tuck a couple of tomato slices and a slice of brynza. Place the eggplant on foil, drizzle with flavored oil, and wrap it up.
- 6
Step 6
Bake in an oven preheated to 180°C for about 20 minutes, meanwhile grate the hard cheese.
- 7
Step 7
Remove the baking sheet with eggplants from the oven and carefully unwrap the foil.
- 8
Step 8
Sprinkle with grated cheese.
- 9
Step 9
And bake for another 5 minutes.
- 10
Step 10
Then portion onto serving plates, garnish with fresh herbs, and serve immediately!