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🍽️ Fanned Eggplants Baked with Feta

286 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan.
  2. 2. Wash the eggplants thoroughly.
  3. 3. Slice the eggplants lengthwise into 7 to 8 slices at the bottom end.
  4. 4. Ensure the stem at the top remains connected by about 1 centimeter.
  5. 5. Fan out the eggplant slices.
  6. 6. Moisten the inner sides of the eggplants with water.
  7. 7. Season the eggplants generously with salt.
  8. 8. Place the eggplants in a baking dish.
  9. 9. Bake the eggplants in the oven for 20 to 25 minutes.
  10. 10. Turn the eggplants halfway through the baking time.
  11. 11. Peel the garlic while the eggplants are baking.
  12. 12. Finely chop the garlic.
  13. 13. Halve the shallots and peel them.
  14. 14. Finely chop the shallots as well.
  15. 15. Wash the mint.
  16. 16. Pluck the mint leaves from the stems.
  17. 17. Chop the mint leaves finely.
  18. 18. Wash the tomatoes.
  19. 19. Quarter the tomatoes.
  20. 20. Remove the stems from the tomatoes.
  21. 21. Cut the tomatoes into pieces about 2 centimeters in size.
  22. 22. Put the garlic, shallots, and tomatoes into a bowl.
  23. 23. Add half of the chopped mint.
  24. 24. Add 1 tablespoon of olive oil.
  25. 25. Mix the ingredients well.
  26. 26. Season the mixture with salt and pepper to taste.
  27. 27. Take the eggplants out of the oven.
  28. 28. Distribute the tomato mixture evenly over the eggplants.
  29. 29. Crumble the feta cheese.
  30. 30. Sprinkle the feta over the eggplants.
  31. 31. Drizzle 2 tablespoons of olive oil over it.
  32. 32. Bake the eggplants for another 10 to 12 minutes.
  33. 33. Take the finished eggplants out of the oven.
  34. 34. Plate the eggplants.
  35. 35. Garnish them with the remaining mint.

Nutrition per serving