About This Recipe
A vegetarian recipe with Greek flavors, combining eggplants, feta and spices. Baked in the oven, they can be enjoyed on their own or as a side dish.
Ingredients
At Oliviers&Co
Uljara Baioco Olive Oil
Grapefruit Specialty Vinegar
Black Olives
Salt & herbs Mix for Pasta and Salad
At the market
4 eggplants
4 sprigs thyme
1/2 bunch mint
1/2 bunch parsley
1/2 bunch chives
Directions
Preheat the oven to 356°F.
Wash the aubergines, cut them in half lengthways and score the flesh with a knife. Place them in an ovenproof dish, flesh-side up. Sprinkle with thyme and finely chopped olives. Drizzle with a little olive oil and bake for 35 minutes.
15 minutes before the end of cooking, crumble the feta and scatter it over the aubergines. Return to the oven for a further 15 minutes.
Switch the oven to the grill setting and brown for 5 minutes, keeping an eye on it to prevent burning.
Finely chop the herbs, season with a drizzle of olive oil and 1 tbsp of grapefruit vinegar.
Remove the aubergines from the oven and finish with a drizzle of olive oil.