Round barley rusks with eggplant and melichloro cheese
Ingredients (4 portions)
4 HRYSAFI round barley rusks
2 eggplants, sliced
1 ripe tomato cut into cubes
1 tablespoon of capers
2 tablespoons of chopped parsley
4 tablespoons of olive oil
100g grated HRYSAFI melichloro cheese
a little more olive oil for frying
salt and freshly ground pepper
In a pan heat some olive oil and fry the eggplant on each side until golden brown. In a bowl add the tomatoes, the capers, the parsley, the salt and 4 tablespoons of olive oil and mix well. Sprinkle each barley bagel with water to soften, and put on a slice of eggplant on it, a little grated melichloro cheese and a spoonful of the mixture. Sprinkle with pepper and serve.
Tip: it is a great accompaniment to ouzo or raki!