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Melitzanes Me Feta: Baked Eggplant With Feta Cheese. Wash the eggplants and remove the stems. Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up.

Oven Baked Eggplants with Feta Cheese cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be offered at different recognized incidents actually. I am certain you will see lots of people who just like the Oven Baked Eggplants with Feta Cheese dishes which you make.

Alright, don’t linger, let’s course of action this oven baked eggplants with feta cheese menu with 14 elements which are surely easy to acquire, and we have to process them at the very least through 5 tips. You should shell out a while on this, so the resulting food could be perfect.

Composition Oven Baked Eggplants with Feta Cheese:

1. You need 6 for Eggplants
2. You need 500 grams Feta Cheese
3. Give Sauce
4. Make ready 5 of Fresh Tomatoes (diced)
5. Prepare 1 teaspoon of Tomato Paste
6. Provide 2 cloves - Garlic (chopped)
7. You need 1/2 cup of chopped Basil
8. Prepare 1 teaspoon of Oregano
9. You need 1/2 cup of Olive Oil
10. Prepare 1 teaspoon for Sugar
11. Give Salt
12. Take Pepper
13. Need - Paprika
14. Get 1 cup for water

Sprinkle both sides with salt and pepper Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese. My oven baked eggplant might come handy. Filled and baked eggplant recipes are especially popular. There are different ways to prepare them and make them ready for stuffing.

Oven Baked Eggplants with Feta Cheese step by step:

1. Wash Eggplants with water, and then cut into circular pieces. In a large bowl filled with water and 1 teaspoon of salt, add in the Eggplants and let them sit for about 1/2 hour. In the meantime start the sauce, by adding into a large sauce pan a few dashes of Olive Oil. Toss in the diced Tomatoes, Garlic, Basil, Sugar, Salt, Pepper, Paprika, Oregano, Tomato Paste and 1 cup of water. Let the sauce boil on low heat for 1/2 hour and until thickened.
2. Drain the Eggplants, and wash thoroughly, then take a piece of Cooking paper or Aluminum foil, brush with a bit of Olive Oil before adding the Eggplants. The Eggplants should be about 1 inch apart from each other. Sprinkle Olive Oil over the Eggplants, and then pop them into the oven for about 15 minutes, turn them over at least one time.
3. Tip: You can also fry the Eggplants, instead of baking them if you prefer. Take the baking pan and a bit of sauce on the bottom and some Feta cheese. Add on a layer of Eggplants, then sauce and top with Feta cheese. Continue layering until all your ingredients have finished. Finish off by adding in the 1/2 cup of Olive oil and pop into the oven.
4. Bake at 180 degrees for 40 minutes. Kali Orexi! 🙂

You can also get creative with the topping. Sprinkle some Feta cheese, Parmesan cheese or a vegan. Baking a whole eggplant is something of a culinary metamorphosis. The hot oven transforms eggplant's firm, spongy interior into a luxurious, velvety Simply baking the whole eggplant directly on an oven rack yielded the most tender baked eggplant. Like we said — a dead-simple technique.

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