5 June 2013
ewfood
Small rosemary skewers w/ peppers, eggplant & feta
Ingredients
Preparation
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Put the peppers 15 to 20 minutes in the oven at 200C* (6th). Once cooled down, peel them and remove the seeds. Add some salt and pepper.
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Wash eggplant, cut into slices about 1 cm thick. Sprinkle generously with salt and let drain for 20 minutes. Rinse under cold water. Drain the eggplant slices from the excess water, salt and pepper. Place the slices on a baking sheet (or barbecue) and bake both side for 15-20 minutes.
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When cooked, flatten them slightly. Cut eggplant and peppers into squares about 5x5 cm, crumble the feta and mix well with fennel seeds.
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Alternate one piece of pepper, one piece of eggplant this some feta on each of the rosemary rod and serve!
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