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Today the recipe is very tasty, beautiful and, I'm not afraid of the word, stunning eggplants, which may well take their rightful place on the festive table. This appetizer is easy to prepare and takes a minimum of time.
So let's start by preparing the eggplant. They need to be washed well, each cut into two parts. Cut the pulp with a knife cross to cross, but not completely. Salt well and then grease with oil, in this order. We send the eggplants in the oven preheated to 190 degrees for about 34-45 minutes, until soft.
While the eggplants are having a great time in the oven, you can waste no time cutting a large onion into quarters into rings and fry it until golden brown.
To the onion, when it is ready, I add a little salt, paprika and the hop-suneli seasoning. Finely chop two cloves of garlic and add to the onion and mix well, remove from heat.
I transfer the golden onion to a napkin to rid it of excess oil.
While the onion is "flowing", I cut one ripe tomato and about 70 grams of Adyghe cheese into small cubes (can be replaced with Feta). I mix well the onion, tomato and cheese and put it on ready-made eggplants.
When serving, be sure to sprinkle with herbs. This appetizer is especially good when warm, be sure to try it.
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