Ingredients for 4 people:
1 large eggplant
200 g feta cheese
200 g grapes
4 cloves of garlic
4 tablespoons olive oil
2 tbsp chopped pistachios
2 tsp. chopped rosemary
A little salt
Some ground pepper
Rosemary to garnish
Preparation:
1. Rinse and clean eggplant. Cut eggplant lengthwise into thin slices (approx. 3
mm). Salt slices and place side by side on a tray. Let rest for 10-15 minutes.
2. Peel garlic. Squeeze into olive oil. Mix with rosemary, a little salt and salt and pepper. Pat the eggplant slices dry on both sides with paper towels and brush with the garlic-rosemary oil. Grill on both sides in a hot grill pan.
3. Place slices on oval plates or platters. Crumble feta cheese and sprinkle
sprinkle on top. Bake in preheated oven at 220 degrees (gas: level 4-5, convection oven: 200 degrees) for about 12-15 minutes.
4. Rinse the grapes and pluck them from the stems. Cut the grapes in half.
5. Place grapes on plates and sprinkle with pistachios. Garnish with rosemary
Serve immediately garnished with rosemary.
Serves with: Baguette or pita bread.
Preparation time approx.: 35 minutes
Per serving approx:
Calories: 272
Joule: 1142
Protein: 11,1 g
Fat: 20,3 g
Carbohydrates: 11 g
(FoodCentrale by ddp images)
