Turkish Baked Eggplant with Chile, Feta, and Mint
- Quick Glimpse
- ( 1 )
- 20 M
- 1 H
- Serves 4
While the eggplants are cooking, saute the onions in 1/4 cup olive oil up until soft and golden. Add the garlic and chiles and cook for another 2 minutes, up until they are soft as well.
When the eggplants hurt put them on a serving plate, cut-side up, and squeeze lemon juice over them. Gently push the cooked flesh down to make a little bit of room for the onions. Fill the eggplant cavities with the onion and spray the feta on top.
Dab the yogurt over the eggplants and toss on the mint leaves. Drizzle extra virgin olive oil over the top before serving. You can serve this warm or at space temperature level.
Turkish Baked Eggplant with Chile, Feta, and Mint Recipe © 2009 Diana Henry. Photo © 2009 Jonathan Lovekin. All rights booked. All products used with authorization.
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