Herb Roasted Eggplant With Tomatoes And Feta Food

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.

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.

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

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Steps:

• 1. Preheat oven to 450°F.
• 2. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper.
• 3. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
• 4. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

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.

BAKED EGGPLANT WITH FETA CHEESE

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, TOMATO AND FETA STACKS

Steps:

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• In small bowl, whisk lemon juice, oil, oregano, garlic, and 1⁄4 tsp salt. Set aside dressing for flavours to blend.
• Coat eggplant with nonstick spray and sprinkle with black pepper and remaining 1⁄2 tsp salt. Grill eggplant, turning as needed, until lightly charred and tender, 8 to 10 minutes. Turn eggplant over and brush with dressing. Top each eggplant slice with 1 tomato slice and 1 tbsp cheese. Close lid and cook until tomato and cheese soften slightly, about 1 minute. Transfer stacks to platter. Garnish with more oregano leaves.
• Serving size: 1 stack

AUTHENTIC BAKED FETA AND TOMATOES

Steps:

• Preheat the oven at 350 F (180 C)
• In medium sized baking dish spread the tomatoes.
• Drizzle 2 tablespoons over the tomatoes and toss.
• Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
• Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
• Remove from oven and smash the feta -tomato a bit before serving.
• Sprinkle with chopped mint before serving

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA

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 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.