Croque Monsieur is the ultimate toast!!! In summer, however, with the hot weather, we can prepare its Greek and summer version!
On a plate, crumbled the feta cheese with fork and mix it well with the yogurt and mustard.
Add the oregano and parsley, mix well and place in the refrigerator.
Cut the vegetables into small cubes. Salt the eggplant and zucchini and place them on absorbent paper until to cook them.
Preheat the oven by turning it on at 200°C / 400°F, fan/air.
Place a non-stick pan on a high heat to warm well and put the 2 tbsp. oil.
Place the cubes of the eggplant in the pan and sauté it with the oil, stirring hem with a wooden spatula.
Then add the onion & garlic.
If they dry out, add 1 tbsp olive oil if desired.
Add the pepper and the zucchini to the pan and sauté for about 5 minutes until all the vegetables are soft.
Empty the contents of the pan onto a plate and add oregano, parsley and pepper. Taste this mixture first and add salt if necessary.
With the stove off, place the slices of bread in the pan so that they toast it a little, but also to absorb any remaining oil.
Place the two slices of bread in an ovenproof dish. If you want, sprinkle it with a little oil first.
Take half of the cheese-yogurt-mustard mixture and divide it between the two slices of bread.
Divide our vegetables on top and cover it with the other two slices of bread.
Beat the egg and add it to the rest of the cheese-yogurt-mustard mixture and mix it well.
Divide it and spread it on the top of slices of bread.
Bake it for about 20 minutes.
You can eat it hot but I prefer it cool enough because of the heat I can't stand hot food. Add a beer and your dinner is ready. If you also have a sea view, then your evening will be perfect! ;)
Servings 0