- Eggplant - 2 pieces (large)
- Tomatoes - 3 Pieces
- Ricotta or feta - 100 Grams
- Red onion - 1 piece
- Mint - 3 st. spoons (can be replaced with parsley)
- Canned capers - 2 Art. spoons (without marinade or replaced with olives (olives))
- Wine Vinegar - 2 Teaspoons
- Black ground pepper - - To taste
- Olive oil - - To taste
We cut the eggplants into large rings. Preheat the oven to 200 degrees. We cover the baking dishes with foil. Pour olive oil on it (about a glass), lay out the rings in one layer, sprinkle the eggplant with salt, pepper and put the fry for 20 minutes. Then we take out of the oven, turn the rings - pepper, salt and send it back to the oven for 10-12 minutes. At this time, mix in a separate deep pottery mix the ricotta cut into cubes, capers, onions, tomatoes, mint, vinegar and 4 teaspoons of olive oil. Add ground black pepper and salt to taste. The last step is laying fried eggplants on a dish. For each slice - a tablespoon of the mixture. Done!
Servings: 10