This year in the garden of my parents there were a few small eggplants too cute and I have had the chance to have a few. Then, I asked myself what I could do (ah, the eternal question of what to do to eat !!!) and I found it ! Well yes otherwise I do you would suggest no recipe today let’s see !
How to take full advantage of the latest eggplant ?! And well simply by doing rotir in the oven with a little feta and sun dried tomatoes, mmm…
Small eggplant roasted in the oven, feta, sundried tomato and basil
Ingredients (for 2)
- 4-5 minis eggplants
- 75 g feta cheese
- Tomato confit
- A few leaves of basil
- Olive oil
- Salt and pepper
Preheat the oven to 200°.
Wash and cut the eggplants in half lengthwise. Grid the flesh using a knife and arrange in a baking dish.
Then add the feta into pieces and drizzle with olive oil and then season to taste.
Bake for about 35 minutes.
During this time, snip the basil and mix with some tomato confit.
Have this mixture over the eggplant once out of the oven.
Serve the drink warm or cold or as an input.