Eggplant Aubergine And Feta Mash Recipes

MELITZANOSALATA RECIPE

Steps:

• Keep the eggplant whole and pierce with a fork in a few places.
• Smoke the eggplant. Place the eggplant over a gas flame, grill or under a broiler, and cook, turning around using a pair of tongs, until the skin is fully charred, and the eggplant is quite tender.
• Cool and drain eggplant. Place the eggplant in a bowl and set aside until cool enough to handle (a bowl is helpful because the eggplant will release some juices). Peel the charred skins off and discard. Cut the eggplant into chunks and place in a colander to get rid of any remaining excess juices (about 10 more minutes).
• Transfer the eggplant to a mixing bowl. Add the garlic, onion, parsley, lemon juice, olive oil. Add salt and pepper and spices (if using). Mix to combine and use your fork to break up the eggplant into smaller chunks.
• At this point, if you have the time, it's a good idea to cover and chill the eggplant dip in the fridge for a few brief minutes.
• Transfer the eggplant dip to a serving plate and spread. Drizzle extra virgin olive oil. Arrange Garnish with lemon zest, parsley, red onions, olives, a sprinkle of feta. Serve with crusty bread or pita bread.

EGGPLANT (AUBERGINE) AND FETA CASSEROLE

Steps:

• Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
• Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
• Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
• In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
• Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
• Serve hot or cold.

EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH

Steps:

• Wash the eggplant and slice into 1/4" thick disks.
• In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
• Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
• Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
• Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
• Once the eggplant is all fried, set aside.
• Chop the garlic into very fine pieces.
• In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
• Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
• Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
• Add the salt and pepper to taste at the very end.
• Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
• Serve with fresh pita bread.

EGGPLANT WITH FETA CHEESE

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up.
• Cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
• Turn oven heat to 350 degrees F (175 degrees C).
• Turn slices and brush other side with olive oil. Sprinkle feta cheese over eggplant.
• Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.