EGGPLANT (AUBERGINE) AND FETA CASSEROLE
This is a new favorite of mine. I was blown away by the wonderful flavors. I'm not a vegetarian but didn't miss meat with this. The onions turn out still crunchy, which I liked but if you don't you might try sautéing them in a little oil first.
Provided by Engrossed
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 300°F; spray oil a casserole dish (I used a low oval one).
- Spray oil a large frying pan and heat over high heat. Place eggplant slices in a single layer (you may have to do 2 batches). Cook for 3-5 minutes each side until browned. Place in prepared casserole dish evenly across the bottom (some may overlap).
- Pour stewed tomatoes over eggplant in an even layer, then feta, parsley and cilantro (in that order).
- In a small bowl, combine eggs, onion, salt, pepper, allspice, oregano, sage and cayenne. Pour evenly over items in casserole dish.
- Cover and bake for 30 minutes. Remove cover and bake for another 10-20 minutes until firm.
- Serve hot or cold.
Nutrition Facts : Calories 143.5, Fat 7.1, SaturatedFat 3.9, Cholesterol 110.9, Sodium 628.4, Carbohydrate 13.8, Fiber 4.6, Sugar 6.9, Protein 8.1
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
EGGPLANT (AUBERGINE) AND FETA ROLLS
As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.
Provided by bluemoon downunder
Categories Cheese
Time 30m
Yield 12 rolls, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
- Rinse and dry well.
- Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
- Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
- Place on a platter to serve.
- TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1
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.
EGGPLANT (AUBERGINE) AND FETA MASH
Make and share this Eggplant (Aubergine) and Feta Mash recipe from Food.com.
Provided by JustJanS
Categories Cheese
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200c.
- Pierce eggplant all over with a skewer and either rub or spray with oil.
- Place on a baking sheet.
- Roast for 35-40 minutes or until very tender.
- Allow to cool for 10 minutes.
- Cut the eggplants in half and scoop out the flesh with a metal spoon, discarding the skin.
- Place the flesh in a bowl, add the lemon juice, three-quarters of the feta and three-quarters of the parsley.
- Season with salt and pepper.
- Sprinkle with the remaining feta and parsley and serve.
Nutrition Facts : Calories 185.8, Fat 11.1, SaturatedFat 7.5, Cholesterol 44.5, Sodium 565.1, Carbohydrate 14.8, Fiber 7.4, Sugar 7.2, Protein 9.4
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GREEK STUFFED EGGPLANT (MELITZANES PAPOUTSAKIA) - MY GREEK DISH
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4.9/5 (535)Total Time 1 hr 40 minsCategory MainCalories 559 per serving
- To prepare these extra juicy shoe-shaped ‘melitzanes papoutsakia’ recipe, cut the eggplants in two pieces and carve them crosswise (the flesh). Season the eggplants and place them in a colander for about half an hour. Wash them with plenty of water and drain them on some kitchen paper.
- Preheat the oven at 200C. Season the eggplants with salt and pepper and drizzle with olive oil. Place the eggplants (with the skin facing up) in a baking tray, lined with parchment paper. Bake the eggplants for 40 minutes, until softened.
- In the meantime, prepare the meat sauce for the ‘papoutsakia’. Peel and chop the onions and garlic. Place a large pan on medium heat, add some olive oil and the onions and sauté, until softened. Stir in the garlic and sauté. Turn the heat up, add the minced beef breaking it up with your spoon and sauté. Deglaze with the red wine and wait 1-2 minutes to evaporate. Stir in the canned tomatoes, the cinnamon stick, a pinch of sugar, the oregano and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. At the end, add 1-2 handfuls grated cheese and chopped parsley and stir.
- Prepare the béchamel sauce for the Greek stuffed eggplant. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove, stir in the egg yolks and season with salt, pepper and a pinch of nutmeg. Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
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- Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
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