GREEK STUFFED EGGPLANT
This Greek-inspired stuffed eggplant is filled with veggies and flavors of the Mediterranean. The dish is easy to pull together and the addition of cumin gives it a sweet, earthy note.
Provided by Ali Ramee
Categories Healthy Feta Cheese Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil.
- Cut each eggplant in half lengthwise. Using a spoon, scoop out flesh from the halves, leaving about 1/2-inch border on the sides and bottoms. Coarsely chop the flesh and set aside.
- Drizzle the insides of the eggplant shells evenly with 1 tablespoon oil. Place the shells, cut-side up, on the prepared baking sheet and roast until tender, 20 to 25 minutes. Remove from oven and increase oven temperature to broil.
- While the eggplant roasts, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring often, until softened, 3 to 4 minutes. Add tomato paste, cumin, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, bell pepper and the reserved chopped eggplant; cook, stirring occasionally, until the eggplant is tender, 8 to 10 minutes. Remove from heat; stir in parsley, olives and vinegar.
- Divide the filling evenly among the eggplant shells; top each with 3 tablespoons feta. Broil until the cheese is melted and golden, 6 to 8 minutes. Sprinkle with fresh oregano and dill, if desired.
Nutrition Facts : Calories 267.9 calories, Carbohydrate 23.7 g, Cholesterol 25 mg, Fat 17.4 g, Fiber 8.2 g, Protein 7.4 g, SaturatedFat 5.3 g, Sodium 542.3 mg, Sugar 12.8 g
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 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
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.
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
GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA
The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 8
Steps:
- Generously season eggplant slices with salt. Place vertically in a colander, overlapping them. Let stand 30 minutes; rinse and pat dry.
- Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.
ROASTED EGGPLANT AND MUSHROOMS
Eggplant, mushrooms, and zucchini are roasted together with a touch of tomato for a surprisingly robust side dish or sandwich filling.
Provided by PSPINRAD
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place eggplant, zucchini, onion and mushrooms in a 2 quart casserole dish. In a small bowl combine the tomato paste with the water, and stir in garlic, basil, salt and pepper. Pour over the vegetables and mix well.
- Bake in preheated oven for 45 minutes, or until eggplant is tender, stirring occasionally. Add water as necessary if vegetables begin to stick; however, vegetables should be fairly dry, with slightly browned edges.
Nutrition Facts : Calories 117.9 calories, Carbohydrate 25.8 g, Fat 1.1 g, Fiber 9 g, Protein 6.6 g, SaturatedFat 0.2 g, Sodium 111.1 mg, Sugar 13.3 g
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.
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- Preheat the oven to 350°. Rub the eggplants with oil; set them on a rimmed baking sheet, cut side down. Add 1/4 cup of water, cover with foil and bake for 45 minutes.
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