The feta eggplants are a very tasty second course that you can also use as a side dish and which brings to mind the summer evenings along the beaches of fantastic Greece. The recipe is very simple and above all super tasty, if you love eggplants and feta like me you must absolutely try it!
I used a mix of fresh aromatic herbs: basil, thyme, rosemary, marjoram and oregano, but you can use your favorite aromatic herbs or simply the ones you have available, possibly fresh, for the recipe to give its best, but otherwise even dry will be fine;)
- Doses for 4 people:
- 2 round eggplants
- 150 gr of feta
- basil
- thyme
- marjoram
- Origan
- extravirgin olive oil
- salt
- preparation: 20 min
- cooking: 15 min
- total: 35 min
How to make feta eggplants
Drain the feta and cut it into cubes.
Prepare the marinade by combining the chopped aromatic herbs, salt, oil and 3/4 of the feta.
Stir and leave to flavor.
In the meantime, peel the aubergines and cut them into slices about half a centimeter thick, then grill them on a very hot grill pan.
As they are ready, arrange the aubergines on a serving plate.
Cover with the marinated feta, then add the remaining one, crumbling it.
Serve your feta eggplant immediately.
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