Roasted Eggplant and Feta

5.0(7)

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.

by Susiecat too·published 2008-10-30

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Greek

Servings

12 serving(s)

Total time

40 min

prep 10 min

Calories / serving

258 kcal

Ingredients (10)

serves

3 eggplants, cubedeggplant
3/4 cup extra virgin olive oil, dividedextra-virgin-olive-oil
1/4 cup lemon juice, fresh squeezedlemon-juice
1/4 cup onion, mincedonion
3 garlic cloves, mincedgarlic
2 tablespoons fresh oregano, minced or 1 teaspoon dried oreganooregano
salt and peppersalt-and-pepper
1 lb feta cheese, crumbledfeta
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)oregano

Instructions (8 steps)

01Preheat oven to 400°F.
02Place 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.
03Set aside to cool.
04Whisk 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.

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Rich recipe — supports nutrition-aware planning.