Baked eggplants with tomato salsa and Feta cheese

This is a fresh and healthy lunch option or a side dish for your dinner. The creamy eggplant together with the crispy salsa is a perfect combination. It is quick and simple to prepare and the eggplants can be baked in the oven (or grill) when the salsa is prepared. Serve with fish, meat or to keep it vegetarian with pasta or a piece of bread. If you don’t like cilantro, you can replace it with parsley.

Ingredients (4 pers.):

  • 2 eggplants
  • 3 tbsp olive oil
  • pinch of salt

Tomato salsa

  • 4 tomatoes
  • 1/2 red onion
  • 2 garlic cloves
  • 1 lime (juice)
  • 1 tbsp olive oil
  • 1/4 tsp chili flakes
  • 1 bunch fresh cilantro
  • pinch of salt and fresh black pepper
  • 8 oz Feta cheese

Pre heat the oven to 475ºF. Wash the eggplants and divide in the (long side) middle. Slice  cuts in the eggplant halves, but not through. Spread some salt on the eggplants and let the salt absorb some of the water from the eggplants. After 10 minutes, remove the water and spread some olive oil over the eggplant halves. Place them in an ovenware and bake in the oven for approximately 25-30 minutes.

Wash and cut the tomatoes in small cubes. Peel the onion and cut in small cubes. Add the tomato and onion cubes into a bowl.  Press garlic cloves and add into the bowl together with juice from a lime, olive oil, chili flakes, fine whopped fresh cilantro, salt and fresh black pepper. Mix carefully together and let it rest to give even more taste.

Take out the eggplants, place them on serving plates and add the salsa on top on each half. Crumb the Feta cheese over the salsa and add some extra fresh cilantro, black pepper and drops of olive oil.

Smaklig måltid!

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