Mediterranean Summer Eggplant Platter
Ingredients
Main Ingredients
eggplant (whole)
2 piece
garlic (whole)
2 clove
cherry tomatoes (whole)
250 g
feta cheese (crumbled)
100 g
sesame seeds (raw)
15 g
olive oil (liquid)
60 ml
balsamic glaze (liquid)
30 ml
salt (fine)
5 g
black pepper (ground)
2 g
parsley (fresh, chopped)
15 g
Instructions
Prepare and roast eggplant
Slice the eggplants, season with olive oil, salt, and pepper, then roast at 200°C for 15–20 minutes.
Prepare and roast tomatoes
Toss the tomatoes with garlic, olive oil, salt, and sesame seeds. Roast for 12–15 minutes until softened.
Assemble and serve
Arrange the eggplants on a platter, top with the roasted tomatoes, feta, and parsley. Drizzle with balsamic glaze and serve.
Original recipe
Storage
Best served fresh. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven if desired.
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