Baked Eggplant salad, seasoned with Greek feta and tomato. Today a dish that surely you will alarm, because of the type of Eggplant used. Named Eggplant Striped Toga (scientific name Solanum aethiopicum) and, as you can see, I am very very special: are great from 1 to 3 cm (tiny then), yellow-orange with green stripes and they taste quite strong, slightly bitter but overall pleasant. Often they are cultivated and used as an ornamental plant, but are edible. When I saw them at the supermarket I was immediately attracted, as they are from each news feed, and I bought them without thinking. Then when you get home, I started to think about how to use them. And I made this recipe for two reasons: It is very easy to prepare (so if you happen to see them you can buy them and try without much trouble) and because you can replace them with Eggplant normal without making no other changes. All you need to do black or purple Eggplant into chunks, those that we all know, and then follow the recipe: It is worth, because the pairing Eggplant, tomato and feta salad is really great. Now you might wonder, How were? I'll be honest: me like, have a particular flavor that goes well with the freshness of the tomato and feta acidity. I found them, though, some’ too full of seeds and I think the portion that I present, from Starter, is more than enough. Maybe you've intrigued…
Ingredients for 4 people:
- 300 grams of Eggplant Purple eggplant or black Striped Toga or two not large
- 8 Piccadilly tomatoes
- 200 grams of feta cheese
- salt and pepper
- sweet and spicy paprika as required
- fresh herbs: Timo, Basil, oregano, Marjoram
- extra virgin olive oil as required
- 4 cloves of garlic
- 3 tablespoons bread crumbs
- 25 grams of grated pecorino cheese Dop
Preheat oven to 200 degrees static. Wash the eggplants, cut them in half (If you use those purple or black cut into cubes approximately 2 cm for 2). Line a baking sheet with parchment paper, then mist you with a little oil. Arrange the Eggplant and garlic and season with salt, papá, sweet and spicy paprika, the chopped herbs and drizzle with oil. Sprinkle the Eggplant with breadcrumbs and cheese mixed together. Bake for 20-30 minutes or until the Eggplant doesn't have softened.
Wash the tomatoes, remove the seeds and vegetation and dice (brunoise). Season with a little oil, salt and pepper.
Do Greek feta cheese cubes.
When the Eggplant is cooked, arrange them in individual plates. Add the diced feta cheese, the diced tomato, drizzle with a little’ of oil. Garnish with a sprig of herb and serve. Bon appétit!