BAKED EGGPLANT WITH FETA CHEESE
From about.com and is described as follows: "The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish." Haven't tried it yet but sounded yummy and easy to make.
Provided by food addict
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
GRILLED EGGPLANT WITH MARINATED FETA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Categories Cheese Olive Pasta Vegetable Sauté Vegetarian Dinner Feta Eggplant Fall Spring Summer Winter Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.)
- Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.
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 WITH FETA CHEESE
A simple eggplant recipe suitable for an appetizer or side dish.
Provided by Barbara Zernicke
Categories Eggplant Side Dishes
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
GRILLED EGGPLANT WITH FETA RELISH
I created this impressive light side dish for my vegetarian friends. It's easy, fast and a standout recipe for company. -Amanda Dekrey, Fargo, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk vinaigrette and garlic powder until combined. Stir in feta, cucumber, tomato and onion. Refrigerate, covered, until serving., Brush eggplant with oil; sprinkle with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until tender. Top eggplant with feta mixture. If desired, sprinkle with basil.
Nutrition Facts : Calories 105 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 499mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein.
CHEESY BAKED EGGPLANT
This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.
Provided by Julie3333
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
- Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
- Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 15.4 g, Cholesterol 20.7 mg, Fat 16.1 g, Fiber 5.4 g, Protein 11.7 g, SaturatedFat 5.1 g, Sodium 447.9 mg, Sugar 6.7 g
EGGPLANT WITH CAPCISUM, MUSHROOM AND FETA CHEESE
From the latest WEEKEND magazine. Did you know that red capsicums are known as the "caviar of vegetables" and are even higher in Vitamin C than their green counterparts! They are also a good source of Vitamin A which helps heal wounds quickly and strengtens one's immune system. Capsicums contain a reasonable amount of folate and vitamin B6. They are excellent for those watching their weight. To enhance the body's absorption of Vitamin C contained in capsicums, one must eat 'em with iron-rich foods.
Provided by Charishma_Ramchanda
Categories Vegetable
Time 59m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 162.5, Fat 8.4, SaturatedFat 5.7, Cholesterol 33.4, Sodium 425, Carbohydrate 16.3, Fiber 5.6, Sugar 8.1, Protein 7.9
CRISPY EGGPLANT WITH SPICY TOMATO FETA CHEESE SAUCE
For a mild cheese flavor, sprinkle feta cheese over the spaghetti sauce. For a more robust cheese flavor, use blue cheese.
Provided by BeccaB3c
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place eggplant slices on a baking sheet.
- Lightly salt eggplant.
- Let stand for 10 minutes.
- Pat dry with paper towels.
- In a shallow bowl combine the eggs and milk.
- In another shallow bowl stir together the Parmesan cheese, wheat germ, basil, and pepper.
- Dip the eggplant slices in egg mixture, then into wheat germ mixture, turning to coat both sides.
- Place the coated slices in a single layer on a greased baking sheet and bake, uncovered at 400 degrees for 15 to 20 minutes or till the eggplant is crisp on the outside and tender on the inside.
- Meanwhile, for sauce, in a medium saucepan combine the spaghetti sauce and ground red pepper- Cook over medium heat till heated through.
- To serve, place several slices of eggplant on individual plates, then spoon tomato sauce over eggplant and sprinkle with feta or blue cheese and, if desired, sprinkle with fresh basil or parsley.
Nutrition Facts : Calories 280.3, Fat 16, SaturatedFat 9, Cholesterol 151.2, Sodium 653, Carbohydrate 18.1, Fiber 6.7, Sugar 5.1, Protein 18.3
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.
BAKED EGGPLANT
Great baked vegetable side dish with slices of eggplant and tomato seasoned with oregano and Parmesan cheese.
Provided by JEZZI16
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with non-stick play.
- Arrange eggplant and tomato slices into the bottom of the prepared baking dish. Drizzle olive oil over the vegetables; season with oregano, salt, and pepper. Sprinkle Parmesan cheese over the entire mixture.
- Bake in preheated oven until the cheese is beginning to brown, about 30 minutes. Switch oven broiler to high; continue baking until completely browned, about 5 minutes.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 3.2 g, Cholesterol 3.9 mg, Fat 3.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 71.7 mg, Sugar 2 g
ROASTED EGGPLANTS WITH RED CAPSICUM, TOMATOES, FETA CHEESE AND G
Make and share this Roasted Eggplants with red capsicum, tomatoes, feta cheese and g recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Cheese
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 95.7, Fat 3.3, SaturatedFat 1.4, Cholesterol 6.7, Sodium 90.9, Carbohydrate 15.6, Fiber 7.9, Sugar 7.6, Protein 3.8
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