By Kosmas Anastasiades, Chef of Janis Restaurant, Ammouliani
Ingedients
- 1 eggplant
- 1 tenderloin
- 1 fresh tomato
- 1 red onion
- sliced mushrooms
- 1 red pepper
- 1 glass of wine
- 1 slice of feta cheese
- 1 glass of tomato juice
- 1 pinch of sweet red pepper
Directions
Cut a thick slice along the eggplant. Fry slightly the eggplant and leave. Cut into small pieces the tenderloin and sauté slightly. In other pan sauté in a few olive the onion and the mushrooms, pour at the end with wine. Add fresh tomato, a pinch of sweet red pepper, salt and black pepper. Add some water, and the sautéed tenderloin. Allow to boil for 10 minutes and put off the heat. In a small baking dish put the eggplant, open and add the mixture of the tenderloin and the sauce on it. On the top put the feta cheese slice and bake in oven for 15 minutes.
