A Levantine family dish (the recipe is made for 6 people) even faster and easier to make than a moussaka and just as delicious. The perfect twist? The match of roasted eggplant with Greek yogurt , feta and olives .
Preheat the oven to 190 ° C.
Cut the eggplants in half then slit the flesh along the entire length.
Then brush them with olive oil and place them on the baking sheet covered with aluminum foil. Salt and pepper then bake for 40 minutes of cooking.
After 20 minutes, add the cherry tomatoes. After 10 minutes, add slices of country bread drizzled with olive oil and continue cooking.
Crush the black olives into small pieces and set aside.
Place Greek yogurt on each cooked eggplant.
Then sprinkle with previously crumbled feta , crushed black olives and sprinkle with honey .
Serve with the oven-baked French toast , cherry tomatoes and drizzle with olive oil.
Sprinkle with fresh thyme and chervil and serve immediately!