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

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

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

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.

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.

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.

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

ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE



Roasted Eggplant and Chickpeas With Tomato Sauce image

Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra virgin olive oil
2 garlic cloves, minced
1 28-ounce can chopped tomatoes, with juice, pulsed to a coarse purée
1 teaspoon mild honey (more to taste)
1/4 to 1/2 teaspoon cinnamon, to taste
Salt to taste
1 large or 2 medium eggplants (about 1 1/4 pounds), cut into 1/3-inch-thick slices
3 cups cooked chickpeas (2 cans, drained and rinsed, or, 1 1/2 cups dried - about 3/4 pound
4 ounces feta, crumbled (3/4 cup
1 teaspoon dried oregano, preferably Greek or Turkish

Steps:

  • Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
  • Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
  • Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams

BAKED EGGPLANT WITH FETA CHEESE



Baked Eggplant With Feta Cheese image

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

2 lbs eggplants (long slender type)
olive oil (for frying)
5 tablespoons of chopped fresh basil
5 garlic cloves, minced
1 lb of ripe tomatoes, diced
1/2 lb feta cheese, crumbled
sea salt
fresh ground black pepper

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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Top Asked Questions

How to cook eggplant and tomatoes in oven?
Heat oven to 425 F. In a large food storage bag or bowl, toss the sliced eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in the prepared baking pan in a single layer (overlapping a little is okay, but if you're stacking, use two pans).
How eggplant eggplant fetafetafeta feta a adddrerereeeetetute?
Steps to Make It Preheat the oven to 350 F (176 C). Wash the eggplants and remove stems. Cut lengthwise into 1/2-inch slices. Layer the eggplant in the bottom of a baking dish. In a bowl, combine the tomatoes, basil, garlic, and salt and pepper to taste, and spoon the mixture over the eggplant. Top with feta cheese, and bake for 45 minutes.
How to cook eggplant Parmesan on the grill?
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.
How to cook eggplant and chickpeas in the oven?
Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes.

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