Baked Eggplant, with tomatoes and Greek feta. Today an easy recipe easy, ultra light, tasty and fresh, excluding the time where you have to turn on the oven (but you will see that it is worth a small sacrifice). Eggplants are baked, cut in half, and stuffed raw tomatoes and feta. And of course a little’ herbs to turn the dish. Is’ a glutton but lightweight way of presenting the Eggplant, alternative to the usual rolls or eggplant parmesan: You can prepare before and are easily customizable because, If you like, You can add capers, olives, anchovies. And they can taste cold. On my You Tube Channel you will also find the video recipe. I really love this version with very few ingredients, where the Eggplant flesh remains soft, almost buttery, and Greek feta and tomato give freshness and acidity. Actually, reading the recipe, you will see that I recommend a small variant totally optional: spreading over the Eggplant cooked a little’ Sesame cream (Tahini), mixed with a little oil, Salt, pepper and lemon. Aubergine give an exotic and complex. But if you don't find the Sesame cream don't worry, that's yummy even without. Try also barchette eggplant stuffed pasta oven or a complete the aubergine rolls baked, are exquisite! Good day!
Aubergine BAKED TOMATOES WITH FETA AND GREEKPrint This
- 4 long aubergines of small-medium size (or I used the purple zebrina, that is very sweet)
- Piccadilly tomatoes, just enough
- Basil, thyme or Marjoram, just enough
- salt and pepper, just enough
- oregano, just enough
- extra virgin olive oil, just enough
- Greek feta cheese, just enough
- Sesame cream (Tahini), just enough (Optional)
- lemon juice, just enough (Optional)
To prepare the eggplant baked with tomatoes and feta, Preheat the oven to 180 degrees static. Wash the eggplants and cut them in half lengthwise, without removing the petiole. Affect the flesh deeply with a sharp knife, checkerboard cut. Season with salt, pepper and drizzle with extra virgin olive oil. Line a baking sheet with parchment paper, grease it slightly and arrange the eggplants with pulp side facing up. Bake at 180 degrees for about one hour or until, touching with a finger pulp, won't be soft and pliable. Allow to cool.
While the Eggplant bake, wash the tomatoes and cut them in half and then into cubes. Place them in a bowl and toss with extra virgin olive oil, Salt, papá, oregano and fresh herbs. Crumble the feta and place it in a bowl.
Place the Eggplant on the serving dish, top tomato and feta, then drizzle with the remaining sauce into the bowl of tomato. Garnish with a Basil leaf and serve. You can keep the baked eggplant with tomatoes and feta, already seasoned, in the refrigerator for a day, but remember that if served too cold will not feel good flavors. Leave it for half an hour at room temperature before serving. Bon appétit!
If you want to enrich the recipe with the sesame cream, that gives more complexity to the dish, mix the Sesame cream with very little extra virgin olive oil, Salt, pepper and a bit 'of lemon juice and spalmatene a thin layer on the eggplant before season with the tomato and cheese.