Peppers and Eggplant with Feta Cheese on Rosemary Skewers
Ingredients
- Ingredients
- 2 red Bell pepper
- 2 yellow Bell pepper
- 1 large Eggplant
- 250 grams Feta
- 4 rosemary (divided into about 20 pieces)
- extra-virgin olive oil
- salt
- freshly ground peppers
- 1 Tbsp fennel seeds
Preparation steps
Preheat the oven to 200°C (approximately 375°F).
Rinse the peppers and bake in the oven for about 20 minutes or until peppers are soft. Remove from oven, cut in half, remove the seeds and membranes and flatten each half with the palm of your hand or a heavy pot. Season with salt and pepper and coat with oil. Do not turn off the oven.
Rinse the eggplant and cut into 1 cm (approximately 1/2 inch) thick slices. Sprinkle with plenty of salt and let stand for about 20 minutes, then rinse under cold water. Pat dry with paper towels. Brush with oil and season with salt and pepper. Place the eggplant slices on a baking sheet and bake15-20 minutes, turning once, until soft. Remove the eggplant slices from the oven and arrange in one layer on the work surface. Cut the peppers and eggplant slices into approximately 5x5 cm (approximately 2x2 inch) squares. Crumble the feta cheese crumble and mix with fennel seeds and 2 tablespoons oil. Then layer the peppers, eggplant and feta cheese and pierce with a rosemary sprig. Serve as an appetizer.