Summary

Ingredients

• 1 eggplant (s)
• 0.5 ½ bunch asparagus, green
• 1 clove garlic
• 1 small vegetable onion (s)
• 1 can tomato (s), chunky
• 0.5 ½ handful oregano, fresher
• thyme
• rosemary
• 250 g feta cheese

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Instructions

1. I ate the dish in a nice Italian restaurant and just had to cook it at home! Here is my variation of the delicious Mediterranean starter:
2. Peel the asparagus ends and cut off the woody parts. Cut the aubergine lengthways into slices. Cut the onion into small cubes, chop the garlic. Cut the herbs into small pieces.
3. Lightly salt the aubergine slices and fry them vigorously in a little oil.
4. Preheat the oven to 160 degrees.
5. Place half of the aubergines in a suitable baking dish. Cut the feta into strips and spread over the aubergines. Now fry the asparagus and cook covered for 3 minutes. Place the asparagus next to the feta and spread the other half of the aubergines on top. Now fry the onion and garlic and add the chopped tomatoes, as well as the herbs, and let simmer for 5 minutes over a higher heat.
6. Pour the sauce over the eggplant packets. Put the baking dish in the oven for 10 minutes.