Roasted Eggplants With Red Capsicum Tomatoes Feta Cheese And G Recipes

GRILLED EGGPLANT AND PEPPERS WITH FETA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

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.

BAKED EGGPLANT WITH FETA CHEESE

Steps:

• Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
• Preheat the oven to 355°F (180°C).
• Layer the eggplant in the bottom of a baking dish.
• Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
• Serve hot, warm, or at room temperature.

ROASTED EGGPLANTS WITH RED CAPSICUM, TOMATOES, FETA CHEESE AND G

Steps:

• Place the eggplant slices in a large bowl.
• Sprinkle with salt.
• Keep aside for 30 minutes.
• Rinse slices under running water, drain and pat dry on a paper towel that will absorb the water.
• Line oven tray with baking paper.
• Place a tomato slice and capsicum slice between 2 eggplant slices.
• Prepare all the eggplant slices in the same way.
• Arrange on the baking tray.
• Combine olive oil, vinegar-grape juice mixture and garlic.
• Drizzle this combined mixture over the arranged eggplants.
• Top with crumbled feta cheese.
• Cover.
• Bake in a moderately hot oven for 35 minutes.
• Brush the veggies with pan juices (liquid which has been collected in the baking tray).
• Bake uncovered for another 25-30 minutes or until well browned.
• Sprinkle basil just before serving.