Roasted Eggplant And Feta Recipes
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA
Provided by Sara Foster
Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
EGGPLANT WITH FETA CHEESE
A simple eggplant recipe suitable for an appetizer or side dish.
Provided by Barbara Zernicke
Categories Side Dish Vegetables Eggplant
Time 25m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 7.1 g, Cholesterol 12.5 mg, Fat 5.5 g, Fiber 3.9 g, Protein 3.2 g, SaturatedFat 2.4 g, Sodium 158.7 mg, Sugar 3.2 g
ROASTED EGGPLANT AND FETA
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.
Provided by Susiecat too
Categories Greek
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
- Set aside to cool.
- Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
- Toss about half the dressing with eggplant.
- Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
- Sprinkle with cheese and olives, drizzle with remaining dressing.
- Garnish with fresh oregano sprigs if desired.
Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7
EGGPLANT AND PEPPERS WITH FETA
There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist. This recipe is from"Emeril at the Grill" by Emeril Lagasse.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 12
Steps:
- Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.
- Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.
- Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.
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OUR FAVOURITE GREEK BAKED EGGPLANT WITH TOMATO & FETA ...
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Estimated Reading Time 6 mins
- Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
- Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
- Pour the tomato sauce over the aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.
ROASTED EGGPLANT SALAD - HEALTHY SEASONAL RECIPES
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- Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat.
- Spread the eggplant and garlic out on a large rimmed baking sheet. Roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
- Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork.
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ROASTED EGGPLANT AND QUINOA SALAD WITH FETA - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 6 mins
- Peel the eggplant completely or peel the eggplant leaving a few strips of skin showing, like you would with a cucumber. The skin can be bitter and tough, so I like to remove most of it. Chop it into bite size pieces. If you have time, sprinkle the eggplant with kosher salt and place on paper towels or in a colander. Let rest for 15-25 minutes until you see small drops of moisture on the eggplant. This helps remove some bitterness from the eggplant. You could also buy baby eggplant, which are naturally less bitter and skip this step.
- Preheat the oven to 425 degrees. Toss the eggplant with the olive oil, salt, and pepper. Spread out on a baking sheet and roast for 20-25 minutes, shaking the pan once or twice during cooking.
- Meanwhile cook the quinoa. Bring the quinoa and vegetable broth to a boil. Turn down to a simmer and cover. Cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- Make the dressing by whisking together the olive oil, apple cider vinegar, lemon juice, soy sauce, honey, paprika, and cumin.
ROASTED EGGPLANT AND FETA FRITTERS WITH TAHINI SAUCE ...
From hostthetoast.com
Estimated Reading Time 6 mins
- Preheat the oven to 400°F. Prick the eggplants all over with a fork. Place on a baking sheet and roast until soft and puckered, about 40 minutes. Allow the eggplants to cool before handling.
- As the eggplants cool, prepare the tahini sauce. Combine the tahini paste, water, garlic, lemon juice and salt in the bowl of a food processor. Process until smooth. If the mixture is too thick, add water as needed. Transfer to a sealabe container and set aside until ready to use.
- Scoop out the eggplant flesh and place it in the food processor. Discard the eggplant skins and stems. Add the garlic, thyme, parsley, shallot, lemon pepper, cumin and salt to the eggplant and process until smooth. Adjust seasonings to taste.
- Add the feta cheese, breadcrumbs, and sesame seeds to the food processor and pulse until evenly distributed.
GORDON RAMSAY’S TURKISH-SPICE ROASTED EGGPLANT RECIPE WITH ...
From masterclass.com
3.2/5 (15)Total Time 1 hr 55 minsCategory Side
- 1. Preheat oven to 350°F. Pour the canned tomatoes into a sieve over a large bowl and allow to drain for a minimum of 30 minutes.
- 2. Slice eggplants in half lengthwise. Use the tip of a paring knife to score the cut side of the eggplant on a bias, moving diagonally across the flesh. Repeat the process slicing in the opposite direction to create a crosshatched pattern. Generously season the scored side of the eggplants with salt.
- 3. Face the eggplants cut side down onto a baking sheet tray with a wire rack to drain for at least 10 minutes. This will allow the excess water to leach out from the eggplants to remove moisture and bitterness.
- 4. Pat off the excess water with a paper towel. Poke 4 to 6 garlic clove halves into the score marks. Drizzle one tablespoon of olive oil over each half. Finish seasoning with 3 to 4 twists of fresh black pepper.
ROASTED EGGPLANT WITH MINT SAUCE AND FETA | LIVE EAT LEARN
From liveeatlearn.com
Estimated Reading Time 2 mins
- Cut the eggplant in half, lengthwise. Score the eggplant, cutting slits into just the flesh (not the skin), making about 5 cuts diagonally across the eggplant. Make another set of cuts diagonally the other way to create a cross hatch pattern. Brush with 1 Tbsp olive oil and set on a baking tray. Bake at 400 degrees F for 35 to 40 minutes, or until tender.
- Meanwhile, combine 2 Tbsp olive oil, lemon juice, mint, garlic, salt, and pepper in a food processor until smooth,
- When eggplant has finished cooking, transfer to a serving plate. Top with mint sauce and crumbled feta cheese.
ROASTED EGGPLANT AND FETA DIP - WEBMD.COM
From webmd.com
Estimated Reading Time 1 min
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
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Servings 2Estimated Reading Time 2 minsCategory Eastern European RecipesTotal Time 35 mins
- Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
- Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree (190 C) oven, until the skin begins to soften.
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- Lower the heat to medium and pan-roast for 2 minutes.(Keep an eye on flame as gas settings are different).
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From eatingwell.com
- Line a baking pan with foil. Place eggplant in the pan and poke a few holes all over it to vent steam. Broil the eggplant, turning with tongs every 5 minutes, until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 minutes. Transfer to a cutting board until cool enough to handle.
- Put lemon juice in a medium bowl. Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring. Add oil and stir with a fork until the oil is absorbed. (It should be a little chunky.) Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt. Taste and add sugar if needed.
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