Eggplant With Capcisum Mushroom And Feta Cheese Recipes

ROASTED EGGPLANT AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
• Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.

MUSHROOM FETA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and garlic in butter until tender. Add the wine or broth, salt and pepper. Bring to a boil; cook, uncovered, over medium heat for 5-7 minutes or until liquid is evaporated. , Drain pasta. Stir into mushroom mixture; sprinkle with feta. Toss to coat.

EGGPLANT-MUSHROOM PASTA TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook eggplant in oil over medium heat for 3 minutes. Add mushrooms and garlic; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, water, tomato paste, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in olives; heat through. , Drain pasta; toss with eggplant mixture. Sprinkle with feta cheese and parsley.

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.

EGGPLANT WITH CAPCISUM, MUSHROOM AND FETA CHEESE

Steps:

• Heat a little butter.
• Stir-fry the onions until soft and golden brown.
• Remove from flame.
• Then, fry mushrooms until well-browned.
• Remove from heat.
• Keep aside.
• Add a little more butter.
• Saute the red capsicum.
• Remove from flame.
• Keep aside.
• Heat some oil in a frying pan.
• Shallow-fry the eggplant until golden in colour and cooked on both sides.
• Drain on an absorbent paper towel.
• Wipe the frying pan completely with an absorbent paper towel.
• Arrange the eggplant on a flat dish.
• Arrange onion rings over it.
• Arrange the capsicum over it.
• Combine the sauteed mushrooms, feta cheese and thyme.
• Sprinkle the combined mixture over the capsicum.
• Garnish with chopped parsley.
• Pour a little olive oil before serving.

PORTOBELLO MUSHROOMS STUFFED WITH EGGPLANT AND GORGONZOLA

Steps:

• Preheat oven to 375°F. Arrange mushrooms, rounded side down, on large baking sheet. Heat oil in heavy medium skillet over medium heat. Add eggplant, sun-dried tomatoes and garlic. Sauté until eggplant is soft, about 8 minutes. Stir in red wine and simmer until liquid evaporates, about 2 minutes. Remove skillet from heat; stir in Gorgonzola cheese and 1 tablespoon basil. Season with salt and pepper. Spoon mixture evenly into mushroom caps. Sprinkle with Parmesan cheese. Cover mushrooms with aluminum foil. Bake mushrooms for 15 minutes. Remove foil and continue baking until cheese melts, filling bubbles and mushrooms are tender when pierced with sharp knife, about 10 minutes. Sprinkle mushrooms with remaining 1 tablespoon basil and serve warm.

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

CRISPY EGGPLANT AND PORTOBELLO MUSHROOM AND CHEESE SANDWICHES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray or line with silicon baking mats. Set aside.
• In a medium bowl, mix together the flour, salt and pepper. Place the eggs in another medium bowl. Place the breadcrumbs in a third medium bowl. Toss the eggplant slices and mushrooms in the flour mixture to coat. Working in batches, dip the eggplant slices and mushrooms first in the eggs and then into the breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Drizzle with the olive oil, if using, and roast until brown and crisp, about 20 minutes.
• To assemble the sandwiches, spread each slice of bread with 2 tablespoons of tomato-basil sauce. Place the mushrooms on top. Add 1/4 cup of cheese and 1/2 cup of arugula. Place the eggplant slices on top. Spoon 1 tablespoon of tomato-basil sauce on top of the eggplant. Repeat for the remaining sandwiches and serve.