14 June 2010 15:03

(Melitzanes gemistes me feta)
•      12 small, long aubergines (purple)
•      200gr feta
•      8 pieces of sun dried tomatoes from a  jar in virgin olive oil plus a little of their oil
•      Olive oil, oregano
•      salt, pepper
Cut the stem of the aubergine, leaving only a small piece measuring 2-3 cm and cut off the ‘petals’ around the base. Place them in a saucepan with plenty of salted boiling water. Leave to boil for approximately 15 minutes, drain and cool under running water.
Meanwhile, cut the feta into long thin strips and, each piece of sun dried tomatoes into 3 strips. Pre-heat the oven to 180οC.
Cut each aubergine in the middle lengthwise until you reach the stalk. Remove a little of the pulp to make room for the filling (but not all of it). Place a slice of feta inside, sprinkle with a little oregano and ½ teaspoon of oil from the jar. Then place a layer of sun dried tomatoes and close the aubergines. Layer them on an oiled baking tray, drizzle with a little olive oil and cook for approx 25-30 minutes in the oven, until lightly browned.