Description
A wonderful summery dish full of bold flavors.
Ingredients
Scale
- 4 small eggplants
- 2 large tomatoes, peeled (from peels and seeds), cut into cubes
- 2 cloves garlic, finely minced
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 small chili pepper (deseeded), chopped (optional)
- 2 tbsp parsley
- Crumbled Feta cheese
- salt and freshly ground pepper
- basil leaves
Instructions
- The tomatoes: Put the tomatoes in a bowl with the garlic, parsley, vinegar, pepper and half the olive oil, salt (1/2 tsp) and pepper. Mix and leave them to marinate. We prepare The eggplant: Cut them in half and with a fork. Sprinkle a little salt and brush then with half the oil. Line a roasting pan with waxed paper, and place eggplant cut side down. Bake in preheated oven for 30 minutes (if the eggplant is bigger, a little more).
- Serving: Remove the grilled eggplant on a platter (with the cut side up) and add the marinated tomatoes crumbled feta cheese and basil leaves.
Notes
.
- Prep Time: 20 mins
- Cook Time: 30 mins