Best Roasted Eggplant And Feta Recipes

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 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.

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
• Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
• Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

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.

ROASTED EGGPLANT AND RED BELL PEPPER SALAD WITH FRISEE AND FETA

Steps:

• Char bell peppers directly over gas flame or in broiler until blackened on all sides. Enclose peppers in paper bag; let stand 10 minutes. Peel, seed, and cut peppers into ½-inch-wide strips. DO AHEAD: Can be made 1 day ahead. Wrap and refrigerate. Preheat oven to 375°F. Brush large rimmed baking sheet with 1 Tbsp oil. Toss eggplant, garlic, and 4 Tbsp oil in large bowl. Spread out on sheet. Sprinkle with salt and pepper. Roast until tender, stirring occasionally, about 40 minutes for both garlic and eggplant. Set aside to cool. Whisk vinegar and 2 Tbsp oil in large bowl to blend. Peel and chop garlic; add to bowl. Mix in eggplant and bell peppers, then green onions and olives. Season salad with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tear frisee into separate leaves; arrange on platter to cover. Top frisee with salad; sprinkle with cheese.

ROASTED EGGPLANT AND ATHENOS FETA DIP

Steps:

• Heat oven to 400°F.
• Prick eggplant in several places with fork; place on rimmed baking sheet.
• Bake 20 min. or until tender; cool.
• Peel eggplant; cut into chunks. Place in food processor. Add remaining ingredients; process until ingredients are well blended and dip is desired consistency.

ROASTED EGGPLANT WITH SPINACH, QUINOA, AND FETA

Steps:

• 1. Preheat oven to 420 F. Line a baking sheet with foil. Grease the sheet lightly with olive oil. 2. In a large bowl, mix cubed eggplant with 2 tablespoons olive oil, and season with salt and pepper. Spread chopped eggplant over the lightly greased baking sheet. Roast for 20-25 minutes (or more, depends on your oven) until eggplant softens. Midway through roasting, take out the sheet and flip over eggplant cubes to the other side using spatula - that will help even out the roasting. 3. While eggplant is being roasted, heat 1 tablespoon of olive oil in a large skillet, add spinach and 1 minced garlic clove and cook for a couple of minutes, constantly stirring, just until spinach wilts. Remove from heat. 4. Once eggplant is done, immediately remove it from the baking sheet into the same skillet with spinach, off heat. Immediately add quinoa and second clove of minced garlic. This will allow cooked eggplant to release some juices when mixed in with quinoa. Mix everything well, off heat, and season with more salt if needed. Don't add too much salt or omit it altogether as you will be using Feta cheese too. 5. Top with Feta cheese.