Albanian Baked Eggplant with Tomato and Cheese (Patëllxhanë e Pjekur me Domate dhe Djathë)
Patëllxhanë e Pjekur me Domate dhe Djathë, or Albanian Baked Eggplant with Tomato and Cheese, is a traditional dish from Arbëreshë cuisine, known for its rich flavors and comforting taste.
Ingredients
- 2 large eggplants, sliced
- 4 tomatoes, sliced
- 200g feta cheese, crumbled
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplants on a baking sheet and brush them with olive oil. Season with salt and pepper.
- Layer the sliced tomatoes on top of the eggplants.
- Sprinkle the crumbled feta cheese over the tomatoes.
- Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the cheese is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Baking sheet Brush
Tools
Oven
Serving suggestions
Serve the Patëllxhanë e Pjekur me Domate dhe Djathë with a side of crusty bread and a fresh salad for a complete meal.
Tips & tricks
For a richer flavor, you can add a sprinkle of dried oregano or basil before baking.
Cost
$10