Roasted eggplants with feta, Figs Almonds Honey and mint
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- Salt and pepper to taste
- 4 tablespoons Callas Confiture Fig Almond Honey
- 100g crumbled feta
- A handful of freshly chopped mint
- Toasted almond flakes
Preparation
1. Preheat the oven to 200°C
2. Slice the eggplants in half lengthwise. Using a sharp knife, score the flesh in a diamond pattern.
3. Generously brush the eggplants with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet lined with parchment paper.
4. Spoon the fig jam over the eggplants and crumble the feta on top.
5. Roast the eggplants in the preheated oven for about 30–35 minutes, or until tender and golden brown.
6. Transfer the roasted eggplants to a serving platter.
7. Finish with freshly chopped mint. Add toasted almond flakes for extra crunch, if desired.
This dish combines the roasted flavor of eggplants with the sweetness of fig jam and the saltiness of feta. It’s a delightful blend of flavors and textures.
The fig is like a flower that unfolds – full of sweetness and beauty."
D.H. Lawrence
