Original name: Melizanes me Domata ke Feta tis Frosos
2 kg eggplants, cut long-wise in slices of 1 cm height
2 onions, cut long-wise in slices of 1 cm height
500 gr tomato pulp
500 gr feta cheese, in crumbles
25 gr fresh mint leaves, chopped finely
50 gr parsley leaves, chopped finely
25 gr fresh oregano leaves (or 2 teaspoons dry oregano)
1/2 teaspoon salt
½ teaspoon black pepper
500 ml olive oil (400 ml for frying)
Sprinkle some salt on the sliced eggplants and leave them aside for 15 minutes. In the meanwhile, prepare the tomato sauce by mixing the tomato pulp, 100 ml olive oil, mint, parsley, oregano, salt and pepper.
Take the eggplants and slightly fry them in very hot oil without completely cooking them. Dry the eggplants with the towel paper to remove the extra oil. Place them on the oven trays and put the tomato sauce on top of them. Add the onion slices scattered among the eggplants and place the trays in the oven preheated at 180 C and cook for about 50 minutes. Remove the trays from the oven and put the feta crumbles on top and put them in the oven again for 10 minutes.
You can decorate the plate with some fresh herbs and some olive oil drizzled on top.