We have some leftovers from our yesterday’s dinner party, but not enough for an entire meal. Considering the Middle Eastern style, I found some inspiration online.
Cut 1 eggplant of 400 grams in slices of 1 cm. Mix 1 large table spoon of rose harissa with 2 table spoons of olive oil. Brush the mixture on an oven dish and on each slice. Bake in the oven at 200° for 20 minutes. In the meantime, slice 4 tasty tomatoes ( 750 grams in total). Chop 4 garlic cloves and 2 fresh onions.
Spread tomatoes, eggplant, onion and garlic in the oven dish. Season with pepper and salt. Finish with 100 grams of crumbled feta cheese. Bake in the oven at 180° for 30 minutes. Finish with fresh chopped coriander.
PS I’m a super fan of no-waste, I don’t like leftovers in the fridge, but tonight’s dinner is a superb in between 😉.
Doc V's Healthy Kitchen 