WHAT? 4 aubergines (I use the tsakoniki range - white/purple variety) Bunch of mixed herbs chopped (mint, tarragon, parsley, dill, chervil) 1 chopped tomato 3-4 garlic cloves chopped 1 lemon juice Pinch of sugar 2 tablespoons red wine vinegar 2-3 tablespoons extra virgin olive oil Salt, pepper, oregano Extra olive oil, vinegar, soft cheese @katikidomokou to serve Bread bruschetta HOW TO? 1️⃣With a knife, cut big lines across the aubergine to create little pockets. 2️⃣Mix in a bowl all herbs, tomato and garlic. Add sugar, lemon, vinegar and olive oil.
3️⃣Start opening the pockets and stuff a little bit of the herbs and vegetables mix.
4️⃣In a greased tray add the aubergines, some extra olive oil, lemon juice and some water.
5️⃣Cover with foil and cook for 50 minutes at preheated oven 190 degrees.
6️⃣Serve on bread rusk with some soft cheese.
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