Baked eggplant with tomatoes and feta cheese, delicious combination. A light and unpretentious snack will instantly disappear from the table.
Cooking time 20 minutes
Eggplant (medium) 1 pc
Tomatoes (large) 1 pc
Cheese 70 g
Olive oil 2 tbsp l.
Wash the eggplant and remove the tail. Cut into rings and salt. Let stand for 20 minutes.
Place the eggplant slices on a baking sheet, pepper and drizzle with olive oil. Bake in the oven for 15 minutes at 180-200 degrees C. Remove and cool.
Cut the tomato into slices, the cheese into slices. Grease the form a little with butter and lay out alternately the slices of baked eggplant, tomatoes and cheese. Drizzle with olive oil and place back in the oven for 15 minutes.
Put on a dish and garnish with herbs.