Eggplant is an absolute all-rounder, and the vegetable can be used in different ways. What many do not know:after Mexico and Spain, the Netherlands is the largest exporter. The Dutch aubergines are in season from March to September. So now is the perfect time to try out a delicious eggplant recipe.
Recipe:Feta-thyme-eggplant from the oven
Ingredients:
4 aubergines
6 tbsp olive oil
dried thyme
300 g feta
2 cloves garlic
Salt
Pepper
Preparation:
Preheat the oven to 180 degrees.
Cut the aubergines lengthwise. Make an indentation in both halves on the side of about 2 cm. Press the slits apart and drizzle with olive oil. Season with dried thyme.
Grease a low-rimmed baking dish with olive oil and place the aubergines, cut-side down.
Slice the feta into approximately 1 cm thick slices and place them side by side. Clean the garlic and squeeze it over the feta. Season with salt and pepper. Then insert the feta slices into the indentations of the aubergine halves.
Drizzle the aubergines with the rest of the olive oil and bake them in the oven for 35 to 40 minutes.
Remove the baking dish from the oven, garnish the aubergines with the thyme sprigs and serve with pita bread or brown rice.
