Ingredients for 4
(4 individual ceramic baking dishes)
• 2 large tomatoes
• 1 onion
• 1/2 teaspoon of salt
• 1/2 teaspoon pepper
• 1 tablespoon Ikarian honey
• 4 medium size aubergines
• Olive oil
• As much feta as you want
• One green pepper
• Optional fresh mint and oregano
Preparation of the tomato sauce
Wash and blend the tomatoes in the blender
Fry the onion in a saucepan with 2 tablespoons of olive oil
When the onion is ready (soft and translucent) add the tomatoes
Add salt, honey and pepper and simmer until firm.
(30-40 minutes)
Directions
Wash and slice the aubergines (about 1,5 cm)
Put a little bit of olive oil in a pan and place the aubergines (as many as will fit on the bottom) and fry them on both sides until soft. Repeat with the rest of the aubergines.
Put 3 tablespoons of tomato sauce on the bottom of each ceramic dish
Put the aubergine slices in 2-3 layers
Add some chopped mint
Pour the rest of the sauce on top (3-4 tablespoons in each serving)
Top with crumbled feta and one or two slices of pepper
Bake with the air setting at 180o for 25 minutes (or until the feta melts)
When serving, add a little oregano
Good luck and good appetite!
