Roasted Eggplant And Feta Recipe

Name: Roasted Eggplant And Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, cubed; 3/4 cup extra virgin olive oil, divided; 1/4 cup lemon juice, fresh squeezed; 1/4 cup onion, minced; 3 garlic cloves, minced; 2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano; salt and pepper; 1 lb feta cheese, crumbled; 1/2 cup kalamata olive, pitted and coarsely chopped; fresh oregano sprig (optional)

Servings: persons

3 eggplants, cubed
3/4 cup extra virgin olive oil, divided
1/4 cup lemon juice, fresh squeezed
1/4 cup onion, minced
3 garlic cloves, minced
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
salt and pepper
1 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)

1
Preheat oven to 400u00b0F.
2
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.
3
Set aside to cool.
4
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.
5
Toss about half the dressing with eggplant.
6
Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
7
Sprinkle with cheese and olives, drizzle with remaining dressing.
8
Garnish with fresh oregano sprigs if desired.

1014

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggplants, cubed, 3/4 cup extra virgin olive oil, divided, 1/4 cup lemon juice, fresh squeezed, 1/4 cup onion, minced, and more.

Yes, Roasted Eggplant And Feta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant And Feta

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