ROASTED EGGPLANT WITH TOMATO AND FETA
Roasted Eggplant with Tomato and Feta Cheese - an easy and delicious eggplant recipe.
Provided by Jen
Categories Eastern European Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Cut the eggplant in half and score the flesh with a sharp knife.
- Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
- Coat the interior with olive oil and season lightly with salt.
- Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree (190 C) oven, until the skin begins to soften.
- In the mean time, cube the flesh of the eggplant.
- Add the olive oil and garlic to a pan over medium heat and sauté until it begins to brown.
- Add the eggplant, white wine, oregano and chili flakes..
- Cook until the eggplant softens (but does not become mushy).
- Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
- Top with the cheese and tomato and sprinkle with oregano.
- Broil until the cheese begins to brown.
- Sprinkle with parsley and serve with red wine vinegar.
Nutrition Facts : Calories 188 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 208 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
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 WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.
GREEK EGGPLANT, TOMATO, AND FETA PIZZA
Make and share this Greek Eggplant, Tomato, and Feta Pizza recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 44m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the first 6 ingredients in a bowl; set aside.
- Cut the eggplant crosswise into 1/2 inch thick slices.
- Brush both sides of the eggplant with oil; put slices on a foil-lined baking sheet.
- Broil for 2 minutes on each side or until lightly browned.
- Place eggplant evenly over the pizza crust (I sprinkle ever so lightly with salt).
- Top with tomato mixture.
- Sprinkle with cheese. Bake at 450° for 8-10 minutes or until heated.
- Serve immediately.
Nutrition Facts : Calories 285.5, Fat 23.6, SaturatedFat 8.7, Cholesterol 40.1, Sodium 948.9, Carbohydrate 12.6, Fiber 5, Sugar 4.5, Protein 8.4
TOMATO EGGPLANT BAKE
Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.
Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.
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
EGGPLANT TOMATO BAKE
This is a simple, easy and low-fat recipe.
Provided by CADEAUX
Categories Side Dish Vegetables Tomatoes
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
- Bake for 10 to 15 minutes.
Nutrition Facts : Calories 55 calories, Carbohydrate 9.3 g, Fat 0.3 g, Fiber 5.1 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 105.3 mg, Sugar 4.2 g
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
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 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 STACKS WITH TOMATO AND FETA
Categories Tomato Vegetarian Quick & Easy Feta Basil Eggplant Summer Grill/Barbecue Gourmet
Yield Makes 4 light-lunch or first-course servings
Number Of Ingredients 6
Steps:
- Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
- While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
- Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
- Make stacks:
- On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
- Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
More about "eggplant tomato and feta bake food"
ROASTED EGGPLANT AND TOMATOES WITH …
From thespruceeats.com
BAKED EGGPLANT WITH FETA CHEESE AND OLIVE …
From olivetomato.com
BAKED EGGPLANT WITH TOMATOES & FETA – …
From explorewithtaste.com
GREEK BAKED EGGPLANT WITH FETA CHEESE RECIPE - THE …
From thespruceeats.com
4.3/5 (81)Total Time 1 hr 5 minsCategory Appetizer, EntreeCalories 247 per serving
VEGAN EGGPLANT PARMESAN (BAKED)
From karissasvegankitchen.com
EGGPLANT, TOMATO AND FETA BAKE - FOOD52
From food52.com
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND KATE
From cookieandkate.com
LENTILS WITH BAKED FETA AND TOMATOES - FOOD24
From food24.com
EGGPLANT PARMESAN - AHEAD OF THYME
From aheadofthyme.com
EGGPLANT GRATIN WITH FETA CHEESE - LAVENDER & MACARONS
From lavenderandmacarons.com
IS EGGPLANT KETO-FRIENDLY? - LOW CARB YUM
From lowcarbyum.com
BAKED FETA PASTA WITH ORZO AND TOMATOES | HOUSE & GARDEN
From houseandgarden.co.uk
ROASTED EGGPLANT WITH TOMATOES AND FETA - EVERY LAST BITE
From everylastbite.com
TRY THESE 16 UNEXPECTED RECIPES WITH TOMATOES
From redbookmag.com
TAGLIATELLE WITH EGGPLANTS AND FETA CHEESE - MY GREEK DISH
From mygreekdish.com
BAKED FETA PESTO PASTA | TESCO REAL FOOD
From realfood.tesco.com
BAKED EGGPLANT WITH FETA CHEESE AND TOMATOES RECIPES
From tfrecipes.net
10+ FETA, SPINACH, CHERRY TOMATOES ðÿ … AND SHREDDED CHICKEN …
From spicesandtextures.blogspot.com
HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA - BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love