Eggplant Feta

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Eggplant feta

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A gorgeously rich Greek aubergine dish - skordostoumbi - Zakynthos - it’s so delicious with it’s garlicky, dill, parsley and mint undertones. Gluten-free and vegetarian, it’s nutritious and really satisfying. Simply - layered chargrilled aubergine with tomato sauce, crumbled feta, herbs and I like to add lemon zest too! The tomato sauce is simply - chopped vine tomatoes, sautéed with chopped garlic (lots) in extra virgin olive oil, add 2 tbs red wine vinegar, cup full of herbs, and then - ...

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25min · 4 servings

Ingredients
• Olive oil
• 1 onion, sliced
• 2-3 medium eggplant, chopped into 1-inch pieces
• Salt
• Haven’s Kitchen Zippy Chili Harissa
• 1 28oz can of tomatoes
• About 8oz Feta cheese– sliced into planks
• Parsley, about a handful, roughly chopped

• 5-7 mint leaves

How to Make It:
• 1. Heat a large pan (with sides) over medium heat, add a glug of oil, the onions, and cook for 3 minutes. Add the eggplant, a pinch of salt, and cook for another 10 minutes, stirring occasionally, until the eggplant is softened
• 2. Add about ½ pouch of Harissa and the tomatoes and simmer on low heat for another 10 minutes
• 3. Lay the feta into the pan and broil for 5-10 minutes until the feta is golden and the edges are crisping

4. When ready to serve, garnish w

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Eggplant & Feta Shakshuka

Grilled Veggie Salad with Feta Ingredients: - 1 eggplant - 1 zucchini - 1/2 tsp salt - 2 tbsp oil - 1-2 tomatoes - 100g feta For Dressing: - 2-3 tbsp olive oil - 1-2 cloves garlic - 1/3 tsp dried basil - 1/2 bunch parsley Method: 1. Cut eggplant and zucchini into 0.5 cm rounds. 2. Sprinkle with salt and oil, grill for 4 mins each side. 3. Mix dressing ingredients. 4. Arrange grilled veggies, diced tomatoes, and feta on a plate. 5. Pour dressing over salad. This is the perfect summer vegetarian dish! Credits ttk: gatim__de_zi

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The best thing I think I’ve made this summer. Marinated @athenosfeta crumbles on an eggplant Shakshuka sandwich. Bright, herby, lemony, nutty, salty, CHEESY, perfect. #AthenosPartner Athenos feta proves to me that #FoodNeedsFeta, the Shakshuka in this recipe loves the salty hit of the lemon-marinated feta crumbles. You can find Athenos feta in your local grocery store, I’ll have a link to more info in my bio! https://justinesnacks.com/harissa-eggplant-shakshuka/

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ROSEMARY-GARLIC EGGPLANT WITH WHIPPED FETA!! So damn tasty…this one melts in your mouth. Recipes By @starinfinitefood • For the eggplant: 1 large eggplant, sliced into 1/4-1/2 inch rounds 2 tbsp melted unsalted butter 3 tbsp olive oil 1 1/2 tbsp fresh chopped rosemary 1/2 tsp salt, plus more for roasting 1 tsp dried oregano 1 tsp cumin 1/2 tsp paprika 1 large garlic clove, minced • For the feta: 3 oz feta cheese 5 tbsp unsweetened Greek yogurt Juice of 1/2 lemon 1/4 tsp salt Pepper ...

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20min · 2 servings

Ingredients:
• 1 medium eggplant
• 1 1/2 cup tomatoes of choice
• 1/2 of an English cucumber
• 1/2 of medium red onion
• 4 oz good quality feta- I’m using creamy Bulgarian feta
• A handful of parsley
• 1 tbs red wine vinegar
• Olive oil
• Salt to taste
• Oregano (optional)
• Mint leaves (optional)

Method:
• 1. Wash and cut eggplant in half, score and season with salt; let sit on paper towels to get excess moisture out;
• 2. Brush olive oil on both sides and air fry at 390 F for about 18-20 mins;
• 3. Chop all the veggies and season with olive oil, red wine vinegar and salt; mix and spread over eggplants, followed by cubed feta; finish with more EVOO and oregano and enjoy 😊

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When you need a rich, umptious, summer dish, this Greek aubergine layering is perfect! Deeply satisfying and perfect shared with a Greek salad and bread, ideally - alfresco! Charred aubergines layered between a sticky tomato sauce, crumbled feta, and not forgetting the other important players - extra virgin olive oil, dill, parsley, garlic, honey, red wine vinegar and grated lemon zest 🍋 Simply: * Slice aubergines, I used 5, lengthways, about 1cm, at this stage if you have time, get rid of ...

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