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 RED BELL PEPPERS WITH EGGPLANT (FUNGHETTO)
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the peppers: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking dish or baking sheet with vegetable oil cooking spray. Arrange the peppers, cut side-up, on the baking sheet and drizzle with the olive oil. Bake until the peppers are tender but still holding their shape, about 20 minutes.
- For the eggplant: Heat the vegetable oil over medium-high heat in a 12-inch nonstick skillet. Add the eggplant in batches and cook, stirring frequently, until golden, 15 to 20 minutes. Drain on paper towels and season with salt.
- For the filling: Combine the cooked eggplant, tomato-basil sauce, olives, capers, salt and pepper in a 12-inch nonstick skillet. Bring to a simmer and cook until slightly thickened, about 8 minutes.
- For the topping: In a small bowl, combine the breadcrumbs and Parmesan.
- Preheat the broiler.
- Spoon the filling into the bell peppers and sprinkle the topping over the filling. Drizzle with the olive oil and broil until a golden crust forms, 2 to 3 minutes.
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.
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
CHAR-GRILLED EGGPLANT & ROASTED TOMATO SALAD W. FETA CHEESE
A friend of mine made this for dinner for us, and I can't tell you how good it is. It made a great side dish with our grilled salmon, and would go with any grilled meat or fish really. I would have it on it's own for lunch too. It comes from Delia Smith. If you don't have a grill pan for the top of the stove, you can just broil the eggplant, but I like the nice lines the pan leaves. The recipe tells you to skin the tomatoes, but my friend didn't bother and neither would I ! I would make this ahead though, so all the flavors can mingle and get to know one another. Plus, then it's all done, and you can have an extra glass of wine while someone else grills your meat or fish!
Provided by A la Carte
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 400°F.
- Cut the tomatoes in half lengthwise, and place on a baking tray, cut side up. Season well, and drizzle with 1 Tbsp olive oil. Place them on the top shelf of the oven and roast for 50 -60 minutes. Remove them from the oven and let them cool.
- While the tomatoes are cooling, cut the eggplant into 1/2 inch slices and lay them on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the moisture and bitterness. Blot them with paper towels.
- Brush them on both sides using 1 Tbsp of the olive oil and season with black pepper.
- Brush the grill pan with ollive oil and place it over a high heat, then, when it is very hot, cook the eggplant in batches for about 2 1/2 minutes each side.
- Pour the remaining 6 Tbsp olive oil into a large flat bowl, add the basil and balsamic, and toss in the cooked eggplants, coating well. Leave them to marinate.
- When you're ready to serve, divide the salad greens between 4 plates and arrange the tomatoes and eggplant alternately all around. Then place equal quantities of the feta in the middle of each salad and drizzle with the remaining marinate. Finally, put 1 Tbsp of creme fraiche on top of each salad and spinle with a little paprika.
- As you can see, this has some room for playing around with. You could certainly use more feta if you wish, or omit the salad greens -- We never did use the creme fraiche, just cuz after that extra glass of wine, we forgot it! But it was still amazing.
Nutrition Facts : Calories 645.7, Fat 58.3, SaturatedFat 23.8, Cholesterol 118.2, Sodium 619, Carbohydrate 24.1, Fiber 10.8, Sugar 11.9, Protein 12.4
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
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4.8/5 (31)Total Time 1 hr 10 minsCategory Appetizer or Side DishCalories 453 per serving
- Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
- Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
- Pour the tomato sauce over the aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.
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