Eggplant with Cheese and Tomatoes
So delicious and really nice looking appetizer on your table. Instead of feta you can use goat or mozzarella cheese. I used olive oil infused with herbs, it gives the dish a pleasant aroma, taste and flavor. This recipe can be changed a little, just cut the eggplant into medium strips, fry in a olive oil, and wrap the prepared tomato and cheese filling in fried eggplant strips.
Eggplant with Cheese and Tomatoes Recipe
By Published: September 1, 2014
- Prep: 20 mins
- Cook: 30 mins
- Ready In: 50 mins
So delicious and really nice looking appetizer on your table. Instead of feta you can use goat or mozzarella cheese. I used olive oil …
Ingredients
- 1 eggplant
- 50 g feta
- 1-2 tomatoes
- lemon juice
- 8 basil leaves
- 2-3 cloves of garlic
- a few pinches garlic powder
- olive oil
- salt, pepper to taste
- balsamic vinegar
Instructions
- Put half of the eggplant and garlic on a baking sheet, season with salt and olive oil then place in oven for 200'C and bake for about 25-30 minutes. Then let cool, peel and finely chop everything. Add salt, pepper, lemon juice and a little olive oil.
- Cut the tomatoes into small cubes and chop the basil and mix all together with salt, pepper, garlic powder and olive oil.
- Mash the cheese with a fork or finely chop it. Put the first layer of eggplant in a martini style glass, then cheese, and tomatoes on top, drizzle with a little balsamic vinegar and garnish with basil leaves.
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