Oven-roasted eggplants with feta

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THE EXPERIENCE

recipe by:

PAXXI

traditional

contemporary

Level of difficulty

Time needed 70 minutes

INGREDIENTS

FOR THE OVEN-ROASTED EGGPLANTS WITH FETA

4 large eggplants

2 tsp olive oil

1 tsp salt

350 g DODONI PDO Feta

150 g DODONI PDO grated Kefalograviera

FOR THE SAUCE:

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 tsp tomato paste

400 g grated tomatoes

½ teaspoon oregano

½ teaspoon thyme

3 tablespoons basil, finely chopped

1 tsp salt

¼ teaspoon pepper

PREPARATION

Cut the eggplants into slices 1 cm thick, salt them, and leave for 1 hour to remove the bitterness.

Rinse, drain and spread the slices on greaseproof paper in a baking tin. Sprinkle them with a little olive oil, season lightly with salt, and roast at 200°C for 30 minutes.

While the eggplant is cooking, make the tomato sauce. First heat the olive oil in a wide pan until hot and sauté the onion until transparent.

Add the garlic and the tomato paste, saute for another 30 seconds, add the grated tomatoes, oregano, thyme, season with salt and pepper, reduce heat and simmer the sauce for 15 minutes (if necessary add a little water).

When the sauce is almost cooked, add the parsley, and make sure the sauce has thickened sufficiently (turn up the heat and reduce it a little further as needed).

Remove from heat and set aside.

EXECUTION

Spread 2-3 tablespoons of tomato sauce on the bottom of an ovenproof dish and lay the slices of roasted eggplant on top.

Add a generous layer of sauce on top of the eggplant slices. Crumble 1⁄3 of the DODONI PDO Feta and the grated DODONI PDO Kefalograviera on top of the sauce.

Next, add another layer of eggplant slices and sauce followed by another thicker layer of feta and kefalograviera.

Sprinkle with a little olive oil and cook in a preheated oven at 200°-220°C (depending on your oven) for 30 minutes, until cheese is bubbling and golden.

Remove from the oven, let it cool for 20 minutes before cutting into pieces and serving.

Oven-roasted eggplants with feta

Time needed
70 minutes

INGREDIENTS

FOR THE OVEN-ROASTED EGGPLANTS WITH FETA

4 large eggplants

2 tsp olive oil

1 tsp salt

350 g DODONI PDO Feta

150 g DODONI PDO grated Kefalograviera

FOR THE SAUCE:

1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, finely chopped

1 tsp tomato paste

400 g grated tomatoes

½ teaspoon oregano

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon thyme

3 tablespoons basil, finely chopped

1 tsp salt

¼ teaspoon pepper

PREPARATION

Cut the eggplants into slices 1 cm thick, salt them, and leave for 1 hour to remove the bitterness.

Rinse, drain and spread the slices on greaseproof paper in a baking tin. Sprinkle them with a little olive oil, season lightly with salt, and roast at 200°C for 30 minutes.

While the eggplant is cooking, make the tomato sauce. First heat the olive oil in a wide pan until hot and sauté the onion until transparent.

When the sauce is almost cooked, add the parsley, and make sure the sauce has thickened sufficiently (turn up the heat and reduce it a little further as needed).

Remove from heat and set aside.

EXECUTION

Spread 2-3 tablespoons of tomato sauce on the bottom of an ovenproof dish and lay the slices of roasted eggplant on top.

Add a generous layer of sauce on top of the eggplant slices. Crumble 1⁄3 of the DODONI PDO Feta and the grated DODONI PDO Kefalograviera on top of the sauce.

Next, add another layer of eggplant slices and sauce followed by another thicker layer of feta and kefalograviera.

Sprinkle with a little olive oil and cook in a preheated oven at 200°-220°C (depending on your oven) for 30 minutes, until cheese is bubbling and golden.

Remove from the oven, let it cool for 20 minutes before cutting into pieces and serving.