Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese

The minimum effort — maximum taste set today refills with another recipe. With these very eggplants in particular. In 5-10 minutes that you spend on slicing the vegetables, you’ll get an independent dish.

That’s tasty, healthy and looks delicious. The interesting thing is that you don’t need to invent something to make it look beautiful, just cook, take out of the oven and serve on a plate. That’s all.

The ingredients themselves make a pleasant color combination. They make a hint this way to make you eat them at once.

What You Need to Cook Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese

INGREDIENTS:

• 3 eggplants
• 120 g (4,2 oz) of Feta cheese
• 200 g (7 oz) of tomatoes (regular ones or cherry)
• 3-4 twigs of basil
• 2 cloves of garlic
• olive oil
• salt, pepper

How to Make Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese: Step-by-Step Instructions🔪

Warm up the oven to 180 degrees.

Wash 3 eggplants, dry with paper towels, and cut longwise into 1 cm slices but don’t cut till the basis.

Now take the eggplant to the hand and carefully make cuts till the basis. Now lay it out like a fan and press with a hand on the basis so it won’t get together.

Place the eggplants on the baking sheet covered with parchment and move on to the staffing.

200 g (7 oz) of tomatoes slice in circles. I used cherry ones, but it also good with a regular ones. Finely chop the leaves of 3-4 basil stalks. Chop or slice 120 g (4,2 oz) of Feta cheese.

Also, chop 2 cloves of garlic, it’ preferably to chop with a knife, not with a garlic press.

Let’s make fans. On every slice put 1-2 pieces of tomato, or 3-4 if you’re using cherry, as I do.

Then add Feta, garlic, and basil leaves on top.

Salt, pepper, and finely sprinkle with olive oil. Put to the oven.

Cook for 50-60 minutes, depending on the size of the eggplant. Then put on the plate, add a bit of fresh chopped basil and serve.

Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese

5 from 1 vote

That’s tasty, healthy and looks delicious. The interesting thing is that you don’t need to invent something to make it look beautiful, just cook, take out of the oven and serve on a plate.

Pin Recipe Print Recipe

CourseDinner

Cook Time10 minutes minutes

Total Time1 hour hour 10 minutes minutes

Servings3

Calories235kcal

Equipment

• nothing, that you wouldn’t have

Ingredients 

Metric – US Customary

• 3 eggplants
• 120 g Feta cheese
• 200 g tomatoes (regular ones or cherry)
• 3-4 twigs of basil
• 2 cloves of garlic
• olive oil
• salt
• pepper

Instructions

• Warm up the oven to 180 degrees.
• Wash 3 eggplants, dry with paper towels, and cut longwise into 1 cm slices but don’t cut till the basis. Now take the eggplant to the hand and carefully make cuts till the basis. Now lay it out like a fan and press with a hand on the basis.
• Place the eggplants on the baking sheet covered with parchment.
• 200 g of tomatoes slice in circles.
• Finely chop the leaves of 3-4 basil stalks.
• Chop or slice 120 g of Feta cheese.
• Сhop 2 cloves of garlic.
• On every slice of the eggplant put 1-2 pieces of tomato, or 3-4 if you’re using cherry. Then add Feta, garlic, and basil leaves on top.
• Salt, pepper, and finely sprinkle with olive oil. Put to the oven. Cook for 50-60 minutes.
• Then put on the plate, add a bit of fresh chopped basil and serve.

Nutrition

Calories: 235 kcal | Carbohydrates: 32 g | Protein: 11 g | Fat: 9 g | Saturated Fat: 6 g | Cholesterol: 36 mg | Sodium: 459 mg | Potassium: 1232 mg | Fiber: 15 g | Sugar: 20 g | Vitamin A: 851 IU | Vitamin C: 20 mg | Calcium: 249 mg | Iron: 1 mg

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