Greek appetizer "Melizana" from eggplant

A summer eggplant snack with a minimum of calories and a maximum of benefits, of course, is tasty, fragrant and appetizing. Eggplant with tomatoes, feta cheese and olives can be served warm or cold.

Ingredients

• Eggplant - 2 pcs.
• Tomato - 2 pcs.
• Garlic - 4 cloves
• Onion - 1 pc.
• Green olives - 15 pcs.
• Feta - 150 g
• Lemon juice - 2 tbsp.
• Salt - to taste
• Black pepper (freshly ground) - to taste
• Vegetable oil - 80 ml
• Fresh herbs (optional) - to taste

Directions

1. Rinse the eggplant, pat dry and cut in half lengthwise. Make mesh cuts on the eggplant pulp.
2. Peel a couple of garlic cloves, cut into slices and insert into eggplant cuts.
3. Line a baking sheet with parchment. Lay the eggplant halves and tomatoes. Drizzle eggplants and tomatoes with oil, bake in an oven preheated to 200 degrees. Bake for 45 minutes.
4. While eggplants and tomatoes are baking, finely chop the onion and garlic clove, cut the olives into halves.
5. To dress the snack, combine oil (40 ml) with lemon juice and ground pepper, beat everything until smooth.
6. Peel the skin off the roasted tomatoes. Cut into cubes.
7. Heat 1 tablespoon of oil in a frying pan and lightly fry the onion and garlic.
8. In a bowl with the dressing, add the olives, sautéed onions and garlic, and chopped feta.
9. Cool roasted vegetables until warm.
10. Carefully pick out the eggplant flesh along with the roasted garlic, leaving the sides intact.
11. Add the tomatoes and eggplant to the bowl with the rest of the ingredients, salt and pepper to taste, and stir to combine. Add fresh parsley, dill or cilantro if desired.
12. Fill eggplant boats with salad and serve.
13. Greek appetizer "Melizana" eggplant is ready. Serve as a side dish with meat or as a meal on its own. Bon appetit!