Greek eggplant with strawberry and feta
This Greek eggplant with strawberry and feta is a surprising dish where the creamy eggplant pairs perfectly with sweet strawberries and salty feta. Finished with olive oil and a balsamic glaze, it’s a real flavor bomb.
Ingredients
- 1 eggplant
- 1 clove of garlic
- handful of strawberries
- feta
- good olive oil
- balsamic glaze (or reduced balsamic vinegar)
- pepper and salt
- oregano
Instructions
- 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!
Cook it from the original
This recipe comes from cookinglife.eu. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on cookinglife.eu