Eggplant stuffed with cheese and olives
Last Updated on
Contents
hide
ingredients
2 pcs eggplant 1 tbsp olive oil to taste salt, ground black pepper 1 tbsp lemon juice 1 packet Feta cheese 1 handful black olives 1 tbsp parsley
step
1. Wash the aubergine, pat dry and cut in half. Make incisions in it, but take care not to cut through the skin. Season it with salt and turn it over on a paper towel, cut side down. 2. Preheat the oven to 200°C. Brush the aubergine with oil and place in the oven for 15 minutes. Then sprinkle it with the feta and olives and put it in the oven for another 10 minutes. Serve sprinkled with parsley.
(Visited 1 times, 1 visits today)
