Roasted Eggplant with Tomato and Feta

Roasted Eggplant with Tomato and Feta

Ingredients
1 Medium Eggplant
2 Cloves Garlic, minced
3 tbsps Olive Oil
Splash White Wine, optional
250 gr Feta Cheese
1 Roma Tomato or Several Cherry Tomatoes.
1 Tsp Oregano
1/4 Tsp Red Chili Flakes, optional
Parsley, as a garnish
Red Wine Vinegar, to taste
Salt and Pepper, to taste

Preparation:
We cut the eggplant in half and score the flesh with a sharp knife.  We remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.  We coat the interior with olive oil and season lightly with salt. Then we place the eggplant hollow side down in a baking dish. We bake for 10 minutes in a 375 degree oven, until the skin begins to soften.  In the mean time, we cube the flesh of the eggplant.  We add the olive oil and garlic to a pan over medium heat and saute until it begins to brown.  We add the eggplant, splash of white wine, oregano and chili flakes.  We cook until the eggplant softens (but does not become mushy).  We remove the eggplant skins from the oven and stuff with the eggplant mixture. We return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens we remove it from the oven.  We top with the cheese and tomato and sprinkle with oregano and we broil until the cheese begins to brown.  We sprinkle with parsley and serve with red wine vinegar.

Itadakimasu!

Dix Love,

Re: Roasted Eggplant with Tomato and Feta

This is perfect for summer and I adore eggplants! Going to make this soon!

Re: Roasted Eggplant with Tomato and Feta

I absolutely love eggplants, too.  

Dix Love,