Spending a holiday in Greece you will come back being addicted to eggplants. I promise you.
The only negative aspect: It is always prepared with a lot of oil.
The Greeks really can be proud of their tasty olive oil but too much is too much. And at least it don`t need so much oil to be tasty.
This recipe I developed having all the memories of my last holiday in Greece in my mind. (Travel report is coming up soon.)
Ingredients:
- 2 eggplants
- 200 grams feta
- Cherry tomatoes
- Yoghurt
- Lemon juice
- Basil
- Salt/Pepper
- Olive oil
- Parmigiano
Preparation:
Cut the eggplants into thin slices. Put them on a baking tray and salt them. Grill them with high temperature in the oven until they are soft (~10 minutes)
Mix the feta, the cutted tomatoes and two spoons of yoghurt. Add the basil and season it with pepper and lemon juice.
Let the eggplant slices cool down until you can touch it. Fill it with the feta paste and lay them in a casserole with a bit of oil. Sprinkle some parmigiano over it.
Bake it in the oven for another 20 minutes at 180°C.
