Ingredients
- 1 eggplant
- 2 tomatoes very red and ripe, diced
- 2 garlic cloves, finely chopped
- 1 teaspoon chopped thyme
- salt and pepper to taste
- olive oil
- 1/4 cup chopped parsley
- 100 gr Greek feta cheese
Servings:
Instructions
- Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
- In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
- Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
- Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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