Exchanging secrets with my daughter without risking someone eavesdropping is just one benefit of speaking multiple languages. My chances to find great recipes are tripled and that’s another benefit. I discovered this roasted eggplant fan on Serbian site MEZZE. I can’t vouch that this is a Serbian recipe though; just saying it’s a nice advantage to search recipes that are not written in English.
First, I fell in love with the presentation. Doesn’t it look fancy? Then, the simple and healthy ingredients got me really excited. Not to mention the ease of preparing this dish. And the taste? You’ll have to make it yourself to find out because I’m keeping it a secret. I can only tell you that it’s jako ukusno or sehr leker.
1 medium-large Eggplant
2-3 large Tomatoes
1-2 large Garlic cloves
6 oz. Feta Cheese, crumbled
Salt and freshly ground Black Pepper
Preheat oven to 350 degrees Fahrenheit.
Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but leave attached at the stem. Grease each eggplant slice with oil; season with salt and pepper.
Cut tomatoes into thin rings. Finely chop the garlic, parsley and basil leaves. Place the eggplant on a parchment paper-lined baking pan. Stuff eggplant slices with tomato, garlic, feta, parsley and basil. Press the eggplant slightly with the palm of your hand to form a fan. Drizzle with more oil.
Bake for about one hour. If there is still liquid in the pan lower the oven temperature to 200 and bake 15 minutes longer or until all liquid has evaporated. Length of baking depends on the size of the eggplant.
Serve warm or cold as a main dish, side dish or as a filling for a sandwich.
Looking forward to connecting with you soon.
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