Greek Eggplant Tomato And Feta Pizza Food

BAKED EGGPLANT WITH TOMATOES - MELITZANES IMAM

Steps:

• Remove the tops and bottoms of the eggplants. Cut them in half lengthwise to create eggplant boats.
• Place the eggplants in a big bowl with cold water and soak them for 30 minutes. You may place a plate on top to weigh them down. The soaking helps remove the bitter flavor from eggplants skin.
• Preheat oven to 230°C / 446°F.
• Drain the eggplants and place in a casserole dish. Score them with a knife creating deep criss-cross lines to help the eggplants bake well in the center. Take the 1 cup of olive oil and using a spoon, add spoonfuls of the oil on each eggplant.
• Season the eggplants with kosher salt and freshly ground pepper.
• Bake for 30 minutes until nicely roasted on top. Meanwhile, start preparing the tomato sauce.
• Heat the splash of olive oil in a skillet over medium heat. Add the garlic and the onion slices and cook until completely softened.
• Stir in the tomatoes and season with some kosher salt, ground pepper, and ground nutmeg. Cook for about 10-15 minutes stirring occasionally, until tomatoes start to drain and become mushy. Add the tomato paste and cook for 2 minutes more stirring occasionally.
• Using a fork press the eggplants a bit to make some space for the sauce to sit on. Add spoonfuls of the sauce on the eggplant boats. Reduce heat to 160°C / 320°F and slow-cook the eggplants for about 35 minutes. Then raise the temperature again to 200°C / 392°F and roast the eggplants for about 10-15 minutes more.
• Serve with chopped fresh parsley on top.

EASY GREEK-STYLE EGGPLANT RECIPE

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.

ROASTED GREEK EGGPLANT WITH FETA

Steps:

• Preheat the oven to 400°F. In a small bowl, whisk together the marinara sauce, lemon juice, oil, garlic, salt, and cinnamon. Arrange the eggplant wedges, skin side down, on an unbleached parchment paper-lined baking sheet. Generously brush the cut surfaces of the eggplant wedges with the marinara mixture. (function() { var a="",b=[ "adid=ada-foodhub-3-341500929", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c

GRILLED PIZZA WITH EGGPLANT, POMEGRANATE AND FETA CHEESE

Steps:

• Preheat the grill.
• Prepare the pizza dough. Mix yeast, sugar and warm water and let rest for 5 minutes to activate. Place the flours in the food processor, pour over the yeast mixture, olive oil and salt, and process to obtain an elastic, smooth dough. If time allows, knead the dough on a well floured surface. Transfer the dough into an olive oil-greased bowl, cover with a kitchen towel and let rise for 30 minutes, in an warm place, until it doubles its size.
• Wash the eggplants in plenty of water, drain well and cut in thin rounds. Place the slices in a bowl, add sea salt and 1/2 tbsp olive oil, and toss to combine. Grill the slices 2-3 minutes on each side. Remove from the grill and let rest in a bowl
• When the dough is ready, roll it with a rolling pin on a floured surface, brush with olive oil on the side that will cook first, then grill it for 3-4 minutes, just to get beautiful grilling marks on, but not completely cook. Flip it over, and be quick by spreading the tomato sauce, then top with Mozzarella cheese, grilled eggplant rounds and crushed garlic clove. Grill for 3 more minutes until the Mozzarella melts.
• Top with pomegranate seeds and mint leaves, add a drizzle olive oil and freshly ground black pepper and serve right away.

HEALTHY EGGPLANT PARMIGIANA

Steps:

• Cut eggplant slices about 1/2 inch thick. If you are cooking in a baking dish, cutting the eggplant lengthwise may work better, otherwise you can cut horizontally like I have done.
• Place eggplant slices in a colander, salt and let the eggplant sit for about an hour, this helps remove the bitterness. If you are using the white Santorini, you can skip this step.
• Preheat oven at 450 degrees Fahrenheit (230 Celsius), if baking eggplant. If you are sautéing eggplant then just preheat oven at 350 Fahrenheit (180 Celsius).
• Prepare sauce by sautéing onion until translucent in 2 teaspoons olive oil. Add garlic continue sautéing for another minute.
• Add the tomatoes and simmer for about 15-20 minutes.
• Now either lightly saute the slices in olive oil placing them on napkins, or bake in preheated oven of 450 degrees Fahrenheit (230 Celsius). To bake, brush a pan with olive oil, toss the eggplant slices in olive oil and bake for 15-20 minutes.
• Once your eggplant slices have been sautéed or baked begin assembling. Lower oven temperature to 350 degrees Fahrenheit (180 Celsius).
• Brush a pan with olive oil or you can spread tomato sauce, place the eggplant, then tomato sauce, then basil and then cheese, repeat this until you have finished with a layer of cheese. It is kind of like putting together lasagna. I also added a few drops of olive oil between layers.
• Bake in the oven for about 30 minutes, until eggplant is soft.
• Serve.

GREEK STUFFED EGGPLANT

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.

TAGLIATELLE WITH EGGPLANTS AND FETA CHEESE

Steps:

• Preheat the oven at 250C. Chop the eggplants into cubes and place on a baking tray. Drizzle with some olive oil and bake for 15 minutes.
• In the meantime, roughly chop the onions and the tomatoes. Place a large saucepan at medium-high heat, add 5 tbsps of olive oil and sauté the onions and the garlic, for 3 minutes, until soft. As soon as the onions are lightly colored, add 1 tsp of sugar and caramelize. Add the tomato paste and stir well. Turn the heat up and add the chopped tomatoes; cook for 5-6 minutes, with the lid on. At the end, remove the whole clove of garlic, add the baked eggplants and the herbs and season well with salt and pepper.
• In the meantime, boil the pasta, according to package instructions. Without draining the pasta, remove the pasta from the water, using a large fork and add them into the tomato sauce. Sprinkle the crumbled feta cheese and stir well. Serve on a big platter, drizzle with some extra virgin olive oil and top with some crumbled feta.

ROASTED EGGPLANT WITH TOMATO AND FETA

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.

ROASTED EGGPLANT AND FETA

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.

SUMMER FLAVORS

Steps:

• The tomatoes: Put the tomatoes in a bowl with the garlic, parsley, vinegar, pepper and half the olive oil, salt (1/2 tsp) and pepper. Mix and leave them to marinate. We prepare The eggplant: Cut them in half and with a fork. Sprinkle a little salt and brush then with half the oil. Line a roasting pan with waxed paper, and place eggplant cut side down. Bake in preheated oven for 30 minutes (if the eggplant is bigger, a little more).
• Serving: Remove the grilled eggplant on a platter (with the cut side up) and add the marinated tomatoes crumbled feta cheese and basil leaves.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

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.

EGGPLANT, TOMATO AND FETA CHEESE PIZZA

Steps:

• Prepare pizza dough as directed. (August '00, p. 42) While dough is rising, in large skillet, heat 1 tablespoon oil over medium-high heat. Add tomatoes and cook, stirring often, 2 minutes. Add garlic and cook, stirring often, until much of liquid has evaporated, 1 to 2 minutes. Remove from heat and stir in basil. Season with salt and freshly ground pepper to taste. Set aside. Prepare grill, leaving one side unlit. Lightly oil 2 large baking sheets. Gently punch down dough, divide in half and knead each half into a ball. Place dough balls on lightly floured surface, cover with plastic wrap and let rest 8 minutes. Using rolling pin, roll each ball into 9-inch circle, about 1/4 inch (scant) thick. Transfer to prepared baking sheets and lightly brush entire surface with oil. Cover with plastic wrap and let rest 10 minutes. Meanwhile, lightly brush eggplant slices with oil and place over hot side of grill. Cook until softened, 10 to 15 minutes, turning once. Transfer eggplant to plate and set aside. Carefully lift each dough circle off baking sheet and place on hot side of grill. Cook undisturbed 1 1/2 to 2 minutes, so bottom has a chance to set; top of dough will bubble. Using large spatula, flip dough over onto same hot side of grill and cook 1 to 2 minutes. Slide crusts to cooler area of grill. Evenly spread about half the tomato mixture over crusts. Arrange grilled eggplant slices in single layer on top. Sprinkle feta cheese and olives over eggplant. Spoon remaining tomato mixture over top, then sprinkle with mozzarella. Close grill and cook, periodically moving pizzas around to keep charring to a minimum, 3 to 4 minutes. Transfer pizzas to cutting board, then slice and serve.

GREEK EGGPLANT, TOMATO, AND FETA PIZZA

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.