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.

Albanian Baked Eggplant with Tomato and Cheese (Patëllxhanë e Pjekur me Domate dhe Djathë)

Ingredients

  • 2 large eggplants, sliced
  • 4 tomatoes, sliced
  • 200g feta cheese, crumbled
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the sliced eggplants on a baking sheet and brush them with olive oil. Season with salt and pepper.
  3. Layer the sliced tomatoes on top of the eggplants.
  4. Sprinkle the crumbled feta cheese over the tomatoes.
  5. Bake in the preheated oven for 35-40 minutes, or until the eggplants are tender and the cheese is golden brown.
  6. 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