Herb Roasted Eggplant With Tomatoes And Feta Food

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HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA



Herb-Roasted Eggplant with Tomatoes and Feta image

For a great vegetarian entrée, serve the vegetables on a bed of couscous. From Bon Appetit, November 2007.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 55m

Number Of Ingredients 7

1 3/4 lb eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 Tbsp olive oil
2 Tbsp sherry wine vinegar
2 Tbsp chopped fresh oregano
2 tsp chopped fresh oregano
1/2 c crumbled feta cheese

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.

EGGPLANT WITH MARINATED FETA



Eggplant with Marinated Feta image

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 EGGPLANT AND FETA



Roasted Eggplant and Feta image

This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

Provided by Susiecat too

Categories     Greek

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3 eggplants, cubed
3/4 cup extra virgin olive oil, divided
1/4 cup lemon juice, fresh squeezed
1/4 cup onion, minced
3 garlic cloves, minced
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
salt and pepper
1 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)

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.

Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7

GRILLED EGGPLANT WITH TOMATOES, BASIL, AND FETA



Grilled Eggplant with Tomatoes, Basil, and Feta image

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

1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for brushing
2 cups cherry tomatoes (about 10 ounces), halved
1/4 cup pine nuts, toasted
1 ounce feta cheese, crumbled (about 1/4 cup)
Pinch of red-pepper flakes
1/4 cup packed fresh basil leaves, torn if large

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.

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