Cooking Mode

1. Cut the tomatoes into wedges and drizzle with Oliveira da Serra Extra Virgin Mature Olive Oil.
2. Season with fleur de sel and grill over high heat.
3. Cut the rye bread into thick slices and set aside.

Eggplant

1. Cut the eggplant in half, make a few slits in the flesh, and season with Oliveira da Serra Extra Virgin Mature Olive Oil, sea salt, and freshly ground pepper.
2. Roast in an oven preheated to 160°C for 30 minutes.
3. Scoop out the roasted eggplant flesh and puree it in a food processor.
4. Finishing and Presentation
5. Arrange the roasted tomato on a slice of rye bread, top with the eggplant purée, and finish with feta cheese.