Baked eggplants & potatoes with feta or tofu

Ingredients (2 servings):

2 medium eggplants (~400 g), cut into thick slices

2 medium potatoes (~300 g), cut into slices or cubes

100 g feta cheese (preferably goat's) or 100 g white tofu

2–3 tbsp olive oil

1/2 tsp oregano

1/2 tsp paprika

Salt & freshly ground pepper

(Optional) 1 clove garlic, crushed

(Optional) 1 sliced tomato or 1/2 cup tomato sauce

Execution instructions:

1. Preheat the oven to 200°C, fan-forced.

   
   

2. Lightly salt the eggplants and leave them on kitchen paper for 15 minutes to release their bitterness (optional). Rinse and dry them well.

   
   

3. Place the potatoes and eggplants on a baking sheet lined with parchment paper, add the oil, spices, garlic (if using) and mix well with your hands.

   
   

4. Bake for 30 minutes, until golden brown and soft.

   
   

5. Add the crumbled feta cheese or tofu on top and bake for another 10 minutes until they take on color.

   
   

6. If you want, add sliced tomatoes or a little sauce 5 minutes before the end for extra moisture and acidity.

Performance & Weight:

2 servings

Weight per serving (cooked): ~ 360 g

Nutritional Analysis (per 1 serving ~ 360 g):