Baked Eggplant with Tomatoes & Feta

Baked Eggplant with Tomatoes & Feta
Fresh sweet aubergines straight from the vegetable garden, combined with grated cheese to melt on the palate and delicious feta cheese with fresh tomato and spicy sausages to give us a delicious fried for evening, our summer ouzo with our friends.
Although between us, with so many ingredients becomes easily main dish and consumed pleasantly.
One tip only: Fry the eggplants in too little oil and for very little. We do not want to absorb oil to spoil the freshness of this dish and to taste it.
Yours!
εργασία: 30′ χρόνος: 1h:00′ εύκολο:

Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta

Ingredients (10 servings)

  • 2 eggplants, small
  • olive oil
  • 3 medium tomatoes
  • 200g (7.1oz) feta cheese
  • 15 thin slices of spicy salami
  • 2 thin Cabanossi salami or other sausage
  • 100g (3.5oz) yellow cheese grated
Wash, dry and cut the eggplant stalks.
Cut them in washers and fry them lightly on both sides in a non-stick pan, with a minimum of olive oil.
Remove them and touch them on absorbent kitchen towels. From the same pan, without oil, pass the grated tomatoes for a while to reduce their juices.
In an oven pan with Ø24-26cm (10 in), we begin to roll the feta thickly ground…
… , the tomato sauce…
… and on top of the fried eggplant slices, in a way that overlaps slightly with each other.
Above the slices of eggplant we place the Cabanossi finely chopped and the salami.
Sprinkle with cheeses.
Finish with a few slices of salami.
Bake the sausage in a preheated oven at 200℃ (392℉, Gas Mark:5.7) with resistors up & down for 15′-20′.
Serve and enjoy immediately.
Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta Baked Eggplant with Tomatoes & Feta

Zambia Sifaki