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Eggplants with cheese

Portions :4

INGREDIENTS

5 medium aubergines   

1/2 cup olive oil

½ cup of parsley chopped

2 tomatoes grated

2 onions chopped

3 garlic cloves mashed

1 teaspoon of salt

½ teaspoon of pepper

250 gr. Feta cheese grated

100 gr. Regato cheese grated

 

PROCEDURE

We cut the aubergines in the middle and have 10 small boats. We place them in an oven pan with the white part facing up and we scar them (not cut them) orizontally and vertically with a knife.  We mix very well in a bowl: the grated tomatoes, the onion, the garlic, the parsley, salt and pepper and the oil. Then we take a spoon and place on top of each aubergine two or three spoonfuls of the mixture, so they are completely covered. The rest of the mixture, if any, we pour it in the pan plus some olive oil and water, in order not to stick. We bake for half an hour in medium heat. Then we take it out of the oven and put both kinds of cheese on top of the aubergines. We bake for 10 more minutes.

Bon appétit.

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