Eggplant with tomato sauce and halloumi

Slice the eggplants into 7-8 slices each, depending on their size, keeping the stems intact to hold the slices together.

Add plenty of salt and let the eggplants rest for 30 minutes to remove bitterness.

Rinse the eggplants thoroughly with water and pat them dry with paper towels.

For the tomato sauce, heat a pan over high heat, add olive oil, and finely chopped garlic. Once the garlic is golden, add the diced tomatoes, sugar, thyme, and season with salt and pepper. Let it cook for 15 minutes.

Slice the halloumi and fresh tomatoes. Fill the eggplant slices alternately with the halloumi and tomato slices.

Place the stuffed eggplants in a baking dish and pour the tomato sauce over them.

Bake at 180°C (fan setting) for 40 minutes.

Serve garnished with fresh basil leaves.

Eggplant with tomato sauce and halloumi

Servings

Preperation

Cooking

Waiting

See more recipes:

Christmas Brie Lollipops

Cauliflower steak with kefalotyri crust

Feta parcels with honey, Thyme & rose petals

Crispy mushroom and cheese bites

Eggplant with tomato sauce and halloumi

Servings

Preperation

Cooking

Waiting

See more recipes:

Christmas Brie Lollipops

Cauliflower steak with kefalotyri crust

Feta parcels with honey, Thyme & rose petals

Crispy mushroom and cheese bites

Do you want me to send you more delicious recipes?