Baked Eggplant with Eggs and Feta
Another eggplant recipe, very good, plus the simple way of preparation. It goes perfectly this season, especially since there is no need for anything more serious besides - it is quite complete in taste and consistency.
The eggplant is peeled and cut into cubes about 1cmx1cm thick.
Heat a deeper pan, add the oil, eggplant and let them harden - stir periodically.
They are ready when they turn brown and decrease in volume.
They are placed in a medium-sized heat-resistant glass tray, or any tray deeper than the oven.
Add pepper and salt.
Over the eggplant add the diced tomatoes.
And finely chopped parsley.
The cheese is given through a medium grater and sprinkled over the vegetables.
With 2 forks carefully and slowly mix the above ingredients, added to the pan.
Place the tray in the preheated oven for 15 minutes at 180 degrees - average temperature.
Meanwhile, mix eggs, sour cream and a pinch of salt in a bowl.
Drain the juice left by the vegetables from the tray - if necessary - and pour the egg mixture with cream over the vegetables.
Put the tray in the oven at a temperature of 200 degrees and leave it until it browns nicely on top. After it is ready, take it out of the oven and let it penetrate for 10-15 minutes.
The food is preferably served hot or heated.
Good appetite!
