Ingredients
- 3 eggplants.
- 1 onion chopped.
- 5-6 spring onions sliced.
- 1 medium potato grated.
- 1 egg.
- 2 garlic cloves.
- A bunch of flat-leaf parsley.
- 200 gr (7 oz) Feta cheese crumbled.
- 100 gr of grated yellow cheese (Cheddar, Monterey Jack etc).
- 100 gr (3.5 oz) bacon cubes or lardons.
- ⅓ cup of extra-virgin olive oil.
- 1 teaspoon of paprika.
- Salt and ground pepper.
Directions
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Cut the eggplants in half along their body, place them in a large colander and season with plenty of salt. Leave them for ~ an hour for the bitter juices to come out. Wash them well and dry with kitchen paper towel.
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Preheat the oven at 180 degrees Celsius (360 F). Place the eggplants on a tray with the flesh facing up and spread some olive oil on top using a kitchen brush. Bake them for ~ 30 minutes until golden brown.
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Remove the skin of the eggplants and put their flesh in a blender together with the garlic and parsley. Give it a go to make a smooth paste.
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Heat up 2 tablespoons of olive oil in a frying pan on medium heat. Add the bacon (or lardons), onion and spring onions and cook until onions are softened and bacon starts getting brown.
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For more directions and awesome photos, visit socraticfood!
bon appetit
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