What to Buy1. Medium Eggplants - 2, if the skin is shiny it means fewer seeds, that's better
2. Feta - about 50 grams
3. Clove of Garlic - 1
4. Half a teaspoon of salt
How to Make It1. Preheat the oven to about 180 or 200 degrees, doesn't really matter
2. Poke each eggplant once with a fork
3. Line a baking sheet with parchment paper and place the eggplants on it, about 30-40 minutes in the oven - how do you check? They should just be soft
4. Take them out, wait for them to cool a bit, then slit the skin lengthwise and scoop out the flesh along with the seeds with a spoon
5. Put it in a bowl, press in the clove of garlic and add half a teaspoon of salt, mash the flesh and mix, then grate feta on top with a coarse grater. Ready!!!
P.S. You can also make this over an open fire outdoors or on a home grill - just place it there instead of the oven and roast the same way, until the skin gets tough and charred and the eggplant itself turns soft
2. Feta - about 50 grams
3. Clove of Garlic - 1
4. Half a teaspoon of salt
How to Make It1. Preheat the oven to about 180 or 200 degrees, doesn't really matter
2. Poke each eggplant once with a fork
3. Line a baking sheet with parchment paper and place the eggplants on it, about 30-40 minutes in the oven - how do you check? They should just be soft
4. Take them out, wait for them to cool a bit, then slit the skin lengthwise and scoop out the flesh along with the seeds with a spoon
5. Put it in a bowl, press in the clove of garlic and add half a teaspoon of salt, mash the flesh and mix, then grate feta on top with a coarse grater. Ready!!!
P.S. You can also make this over an open fire outdoors or on a home grill - just place it there instead of the oven and roast the same way, until the skin gets tough and charred and the eggplant itself turns soft