Eggplants with Feta and Tomatoes Baked in the Oven
Description
The appetizer comes together quickly and easily. You can use any tomato for the filling—the main thing is that it doesn’t fall apart when sliced. I used homemade brined cheese, but store-bought works perfectly well for the eggplants. Keep in mind that brined cheese doesn’t melt; if you want the effect of melted cheese, add small pieces of mozzarella or Parmesan. You can use any herbs you like, as well as any spices. Serve the appetizer with your meal.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making baked eggplants with feta and tomatoes. Wash and dry the vegetables and herbs.
- 2
Step 2
Cut the eggplant lengthwise into two halves, scoop out some of the flesh from inside the halves, and brush them with soy sauce.
- 3
Step 3
Cut the tomato slightly smaller than medium and place it in a bowl.
- 4
Step 4
Peel the garlic and finely chop it, add it to the tomato.
- 5
Step 5
Cut the bryndza (I have homemade) into cubes like a tomato and add to the vegetables.
- 6
Step 6
Finely chop the herbs and add them to the bowl. Season everything with salt and mix.
- 7
Step 7
Fill the eggplants with the tomato-and-cheese mixture and place them in a skillet greased with vegetable oil.
- 8
Step 8
Place them in a hot oven and bake for 20–30 minutes at 180°C until the eggplants are done. Remove them from the oven and serve.
- 9
Step 9
The appetizer is ready. Serve at the table.