Patty eggplant, hearts of beef tomatoes and feta recipe
The recipe inspiration is that of the eggplant parmigiana, but in this version it becomes a fresh and light version.
Nutritional information per person: 10 g Protein | Lipids 18 g | Carbohydrates 8 g | Fiber 2g | Energy 234 kcal
Capacity: Main dishes
Difficulty: Easy
Prep Time: Less than 30 minutes
Type: Baked or broiled
Ingredients for 4 people
400 g eggplant
200 g green peppers
400 g ox heart tomatoes
200 g Greek feta
fresh coriander
3 tablespoons vinegar
(30 ml) extra virgin olive oil
Preparation
Cut the eggplant and tomatoes in circular sections with a thickness of an inch and grease them with 2 tablespoons of oil.
Grilled eggplant in a pan.
Chop the pepper and chop the cilantro.
Crumble the feta cheese with your hands and add the chopped coriander.
Use small portion trays; in each pan alternate layers of eggplant, feta cheese and tomatoes.
Preheat oven to 200 ° C, bake and cook at 180 ° C for 15 minutes.
With a hand blender to emulsify the pepper cut with a tablespoon of olive oil, 2 water and a dash of vinegar.
Baked patties, Serve and garnish with fresh coriander and green pepper cream.
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