Baked Eggplants with Bell Peppers, Tomatoes, and Feta Cheese
Appetizers | Bulgarian cuisine
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Baked eggplants with bell peppers, tomatoes, and feta cheese
Ingredients
- Eggplants - 1 piece
- Tomatoes - 2 pieces
- Orange Bell Peppers - 1 piece
- Herbs - to taste
- Garlic - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Feta cheese - to taste
Step by Step guide
Step 1
Slice the eggplant into rounds, sprinkle with salt. Place in a colander and let sit for about 20 minutes to drain the bitterness — there is no need to peel them. The eggplants will be soft.
Step 2
Arrange the eggplants on a baking sheet and bake.
Step 3
Blanch the tomatoes and peel them. Slice into rounds.
Step 4
Roast the bell pepper in the oven, then cut into cubes.
Step 5
Chop the garlic and herbs.
Step 6
Tear the Serbian feta cheese (soft, tender, moderately salty) by hand.
Step 7
On each eggplant round, place some garlic, then a fresh tomato slice, and bell pepper. Season with salt and pepper to taste (I don't add salt for myself — there is salt in the feta and in the eggplants).
Step 8
Top with feta cheese and sprinkle with herbs.
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