Roasted Eggplant With Spinach Quinoa And Feta Recipes

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ROASTED EGGPLANT AND FETA



Roasted Eggplant and Feta image

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

3 eggplants, cubed
3/4 cup extra virgin olive oil, divided
1/4 cup lemon juice, fresh squeezed
1/4 cup onion, minced
3 garlic cloves, minced
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
salt and pepper
1 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)

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

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