Berenjena griega con fresas y feta

Ingredientes

• 1 eggplant
• 1 clove of garlic
• handful of strawberries
• feta
• good olive oil
• balsamic glaze (or reduced balsamic vinegar)
• pepper and salt
• oregano

Preparación

1. 1

   1. Preheat the oven to 200°C. 2. Heat oil in a pan and sear the eggplant (whole) for 5 minutes over high heat. Then place the eggplant in a baking dish and put it in the oven for 8 minutes. Take the eggplant out, cut it open so you can gently pull it apart and loosen the flesh. Squeeze the clove of garlic over it, sprinkle with a little pepper and salt and pour in a good splash of olive oil. Stir again briefly and return to the oven for 4 minutes.3. After 4 minutes, take the dish out of the oven, crumble the feta over the eggplant and put it back in the oven for the final 2 minutes. Meanwhile, wash the strawberries and cut them into small pieces. When the eggplant is ready, scatter some strawberries on top and finish with the balsamic sauce. Kali orexi!