Herb Roasted Eggplant With Tomatoes And Feta Recipes

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.

EGGPLANT AND FETA WITH FUSILLI

Steps:

• Turn on broiler. Bring water to boil for pasta in covered pot.
• Wash and trim the eggplant (do not peel) and cut into 1/4-inch-thick slices. Cover broiler pan with aluminum foil and arrange slices on pan. Spray tops of eggplant with pan spray, and broil 2 or 3 inches from source of heat until tops are brown.
• Chop all the onion. Heat a nonstick pan large enough to hold all the sauce ingredients until it is very hot. Reduce heat to medium high, and add oil. Saute the onion until it begins to soften and brown.
• Meanwhile, mince the garlic; chop the tomatoes. Check the eggplant: if it is browned, turn, spray with nonstick spray and continue to broil. It takes about 10 minutes broiling time to cook the eggplant.
• Add the garlic to the onions when they have softened, and saute for 30 seconds. Stir in tomatoes, tomato paste and vinegar; reduce heat to low and continue cooking.
• Chop the oregano and thyme, and add to the sauce as it cooks.
• Cook the pasta.
• When the eggplant is ready, cut it into small chunks (about 1 inch) and stir into the sauce.
• Pit the olives, and chop and add to the sauce. Season with salt and pepper.
• Wash and chop the parsley.
• When the pasta is cooked, drain and stir in the sauce. Stir in the cheese and parsley, and serve with the bread.

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 EGGPLANTS AND TOMATOES

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.