|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 4g||13%|
|Total Sugars 6g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eggplant, tomatoes, and feta cheese are three ingredients that are ubiquitous to Greek cuisine, and this dish of melitzanes me feta (eggplant with feta) brings them together beautifully. Slices of eggplant are first pan-fried and then layered with a tomato-herb mixture; the dish is then topped with feta and baked until golden and bubbling. Serve as an appetizer, side dish, or meatless main dish.
This is a perfect recipe to make toward the end of summer when the garden is bursting with tomatoes, fresh herbs, and eggplant, but if you are making this another time of year, choose bright red tomatoes such as those sold on the vine.
2 pounds eggplant (long slender type)
Olive oil for frying
1 pound ripe tomatoes (diced)
5 tablespoons chopped fresh basil
5 cloves garlic (minced)
Dash of sea salt
Dash of freshly ground black pepper
1/2 pound feta cheese (crumbled)
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F (176 C). Wash the eggplants and remove the stems.
Cut lengthwise into 1/2-inch slices.
Pour oil into a frying pan up to 1/4 inch and heat over medium heat.
Lightly fry the eggplant until soft and gently browned.
Layer the eggplant in the bottom of a baking dish.
In a bowl, combine the tomatoes, basil, garlic, and salt and pepper to taste.
Spoon the mixture over the eggplant.
Top with the feta cheese and bake for 45 minutes.
- In this recipe, there are not any instructions for salting and rinsing the eggplant. Salting is recommended to remove the bitterness from the vegetable, which usually comes from the brown seeds in larger eggplants. Not only are most varieties of eggplant free of bitterness these days, but the small ones never really needed salting to begin with.
- That being said, salting the eggplant slices will help prevent them from soaking up too much oil when frying. If you're concerned about soggy, greasy eggplant, sprinkle salt over the slices about an hour before frying. This causes the air pockets in the eggplant to collapse, eliminating spaces for the oil to collect.
- Other ways to assure crispy and not oily eggplant is to microwave the slices or soak in milk before frying. Brushing the slices with oil, instead of submerging in oil, and then placing in the frying pan will also help to deter the eggplant from acting like a sponge.
- This recipe will also work with zucchini; substitute for the eggplant or do a combination of the two.
- If you don't have or care for feta, you can use a different cheese such as mozzarella or even blue cheese. It will no longer be the traditional Greek dish but it will be delicious.