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Eggplant Appetizer

Rosi StoyanovaRosi Stoyanova
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Eggplant Appetizer
15/10/2013
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Preparation
60 min.
Cooking
20 min.
Тotal
80 min.
Servings
2
"An appetizer such as this has the power to make you forget about the main course after."

Ingredients

  • eggplants - 3 - 4
  • tomatoes - 19.5 oz (550 g)
  • garlic - 4 - 5 cloves
  • mayonnaise - 3 tablespoons dairy, or use yoghurt
  • feta cheese - 7.5 oz (210 g), or use cottage cheese
  • basil
measures

How to make

The eggplants are cut into long slices. Add salt and leave them for 30 minutes.

For the tomato sauce : the peeled tomatoes are grated or blended, stewed with garlic in olive oil or sunflower oil by adding a little vegetable broth that has been dissolved in water, and seasoning it with basil.

For the stuffing : it is made from the feta cheese (or cottage cheese), 3 tablespoons of mayonnaise, 3 tbsp yoghurt, salt, garlic and dill - to taste.

Every slice of eggplant is coated with the yoghurt mixture, rolled up and placed in a baking dish with the prepared tomato sauce. Bake for about 15-20 minutes at 360°F (180 °C).

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