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
EGGPLANT ROLLS FILLED WITH BASIL AND CHEESE
A sensational way to do eggplant - and easy too! Serves 6 as an appetizer, 4 as a main (vegetarian) course.
Provided by evelynathens
Categories Cheese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- For sauce: Cook onion in oil over moderately-low heat, stirring, for 3 minutes.
- Stir in garlic and cook, stirring, until onion is softened.
- Add tomatoes, sugar and salt to taste and cook over moderate heat for 20 minutes.
- Puree mixture in processor until completely smooth and continue cooking over moderately-high heat for 5-10 minutes until thickened.
- Make rolls: Preheat broiler.
- In a bowl, stir together mozzarella, goat cheese and shredded basil.
- Pat eggplant dry.
- Arrange 1 layer of eggplant in a baking pan and brush with some of the oil.
- Broil 4 inches away from heat source for 3-4 minutes, or until golden.
- Turn, brush with remaining oil, and broil 3-4 minutes more.
- Transfer to a large platter to cool.
- Spread a mounded teaspoon of the cheese mixture lengthwise down the middle of each eggplant slice, leaving a 1 inch border at the wide end and, beginning at the narrow end, roll up jelly roll fashion.
- Arrange rolls, seam side down, in a oiled pyrex baking dish just large enough to hold rolls in one layer and broil for 3 minutes or until cheese is just melted and bubbling.
- Transfer to serving plates, spoon sauce over and garnish with basil.
Nutrition Facts : Calories 331.1, Fat 24.2, SaturatedFat 8.3, Cholesterol 32, Sodium 255, Carbohydrate 19.6, Fiber 7.2, Sugar 10.4, Protein 12.5
EGGPLANT-FETA PHYLLO PIES
Eggplant turns silky when baked until tender. Served with lightly dressed greens or assorted vegetables and hummus, these little pies make a tasty vegetarian dinner.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Lightly brush cut sides of eggplant with oil and season with salt and pepper. Place eggplant, cut side down, on a parchment-lined rimmed baking sheet. Bake until tender, 20 minutes, then remove from oven. Reduce heat to 375 degrees. When cool enough to handle, scrape flesh from skin and roughly chop. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine.
- Lightly oil 6 standard muffin cups. Lay 1 sheet phyllo on a work surface and, with a pastry brush, lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut into 6 squares. Gently press one square into each muffin cup and fill with 1/4 cup eggplant mixture. Gently fold over corners of phyllo to enclose filling. Brush tops with oil and sprinkle with 1 tablespoon pistachios. Bake until golden, 30 minutes. Let cool in pan, 5 minutes. Serve pies warm or at room temperature.
Nutrition Facts : Calories 211 g, Fat 15 g, Fiber 4 g, Protein 4 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
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.
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