- 1 kg of eggplant
- 200 g of feta cheese
- 100 g of parmesan cheese
- 2 matching tomatoes cut into cubes
- 3 cloves of garlic
- 50 ml olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Method of preparation:
We pre-heat the oven to 200 degrees.
Wash the eggplant and cut it in half long. With the tip of the knife, it rises deeply, but be careful not to cut the bark.
Sprinkle with salt, pepper and oregano and peeled with olive oil. Place in the tray with the bark side up. Bake for 20-25 minutes.
Get out, turn them carefully and let it cool.
During this time, garlic is poured and mixed with some water. Press the egg pulp, grease with garlic, add cubed tomatoes, cheese, sprinkle with olive oil, sprinkle salt and pepper, then shred the cheese. If you like spicy, you can also put chili flakes.
Bake again in the oven for 15 minutes. ( till the cheese melts). Remove from the oven and let it rest for 10 minutes. They can be served hot or cold, as an appetizer or as a main dish.