Good Idea to Preparing 5-Star Baby Aubergines with baby plum tomatoes, onion and feta
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To cook an unforgettable Baby Aubergines with baby plum tomatoes, onion and feta, here are the ingridients required:
- You need 4-6 of baby aubergines.
- Take 80-100 g of feta crumbled.
- Get 2 tsp of Greek oregano.
- Get 1 of small onion thinly sliced.
- Get 1 of little extra virgin olive oil.
- Provide 10 of baby plum tomatoes quartered.
After readying the ingridients, now you are good to prepare your 5-star Baby Aubergines with baby plum tomatoes, onion and feta by following the instructions below:
- Cut the aubergine in half and salt. Leave for 10 minutes to soften.
- Place on baking sheet and roast for 15 mins at 180C (fan assisted).
- Slice the onion thinly and cut the tomatoes in quarters and sprinkle with oregano, salt & pepper to taste and a little olive oil and mix.
- When the aubergines are ready, lightly push the soft flesh down and place the seasoned onion and tomatoes inside.
- Crumble the feta cheese on top and add a little more oregano.
- Place back in the oven at 180C and cook for 15-20 minutes.
It has been tested even during gloomy British winter, when aubergines have travelled far and wide to get to the shelves. Slice the baby aubergines in half lengthways, keeping the stalks on: this is an aesthetic consideration, nothing to do with flavour, but humour me. Eggplant, tomatoes, and feta cheese are three ingredients that are ubiquitous to Greek cuisine, and this dish of melitzanes me feta (eggplant with feta) brings them together beautifully. Slices of eggplant are first pan-fried and then layered with a tomato-herb mixture; the dish is then topped with feta and baked until golden and bubbling. Serve as an appetizer, side dish, or meatless main.
Recipe : Baby Aubergines with baby plum tomatoes, onion and feta
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Simple tips to make Baby Aubergines with baby plum tomatoes, onion and feta
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