- medium eggplant - 1 piece (about 330 g) cut into 1/2-inch cubes)
- olive oil - 2 items. spoons (plus butter for baking)
- salt - 1/4 cup
- black pepper - To taste
- red wine vinegar - 1 teaspoon
- Feta cheese - 1/4 Glass
- feather green onions - 1 piece
- baguette - 8 Slices
- garlic - 1 Tooth (small)
1. Cut the eggplant into cubes about 1 cm in size and cut the Feta cheese into cubes. Peel and cut in half garlic. Chop the green onions. 2. Preheat the oven to 220 degrees. Lightly oil the baking sheet. Stir aubergines, 2 tablespoons of olive oil, salt and a large amount of black pepper together in a medium bowl until the eggplants are evenly coated with the mixture. Lay the eggplants on the prepared baking tray and bake for about 25 minutes, stirring the cubes from time to time, so that they are evenly fried. 3. If you want to make a cold salad, cool the eggplants, and then mix them with red wine vinegar, Feta cheese and green onions. If you want to make a warm salad, immediately mix the cubes of eggplant with vinegar, Feta cheese and onion. 4. Cut the baguette into slices about 1 cm in size and grease with olive oil. Fry the bread in a frying pan or oven, rub it with a clove of garlic. 5. Put a salad of eggplant from the top and feed immediately.
Servings: 8