This is another Greek recipe with eggplants and is very easily prepared.
Ingredients
6 medium
eggplants
1kg very
ripe fresh tomatoes grated
300g
feta cheese crumbled
8 cloves
garlic finely chopped
3 tbsp
fresh basil roughly cut
200ml
sunflower oil
2 tbsp
olive oil
Salt to
taste
Preparation
Cut the
eggplants in half lengthwise.
Leave
them in a bowl of salty water for 1 hour, making sure they are all covered by
the water.
When you
remove them from the water, squeeze them to drain off the water.
Put the
sunflower oil in a shallow oven dish and place the eggplant halves in the dish
with the flat white part facing down.
Brush
all the eggplants with the oil in the dish.
Sprinkle
salt over them.
Place in
a pre-heated oven at 200 degrees Celsius for 45 minutes.
Meanwhile,
put the olive oil in a saucepan and heat.
When it
has heated, add the finely chopped garlic and stir for a few seconds.
Add the
grated tomatoes.
Add salt
and leave to simmer uncovered for approx. 45 minutes, until the sauce has
thickened.
Add the
basil and turn off the heat.
When you
have removed the eggplants from the oven, transfer them carefully one by one to
another over dish – this time with the skin underneath.
Spread
the tomato sauce over each of the eggplant halves and then spread the crumbled
feta cheese over each of them.
Put the
oven dish back in the oven (which you haven’t turned off) at 200 degrees
Celsius until the feta cheese has coloured slightly – approx. 5-10 minutes.
Eat and Enjoy!
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