Roasted eggplant with feta cheese for some Mediterranean memories
This is an amazing recipe that combines some of the staples of the Mediterranean cuisine: eggplant, feta cheese and tomatoes. Who wouldn’t want to eat a meal like this whilst having some amazing views of the sea?
Roasted eggplant with feta cheese
Eggplant (aubergine) is an extremely versatile vegetable if we know how to prepare it. This recipes achieves a tender and soft eggplant, which combines perfectly with the grated feta cheese and the tomatoes. It is a very simple and delicious dish, give it a go.
Ingredients
- 1 eggplant big
- olive oil
- 200 g feta cheese
- 6-8 cherry tomatoes can substitute with a big tomato
- 3 cloves garlic
- A dash white wine
- parsley to taste
- garlic powder to taste
- salt and pepper to taste
Instructions
- Preheat the oven at 170 °C/340 F (just the fan) and cut the eggplant in two halves (longitudinally).
- Empty the interior of each half with the help of a spoon and/or a knife.
- Spread some olive oil inside each empty eggplant “skin” and place them in the oven on a tray with the skin side (i.e. the purple side) up. Let them cook for 15 minutes. In the meantime we will continue with the next steps.
- Cut the eggplant flesh in dice as uniform as possible (approximately 2-3 cm per side). Add some salt to reduce the bitterness of the vegetable.
- Mince the garlic very and incorporate with the eggplant dice in a pan with oil at medium heat.
- Whilst the eggplant flesh and garlic are in the pan, dice the feta cheese (2 – 3 cm per side too) and the tomato in a similar size.
- Incorporate a dash of white wine to taste into the pan and once the alcohol has disappeared, add the parsley and garlic powder.
- Mix everything very well for a couple more minutes, making sure the vegetable is well cooked (soft and with a similar colour to the one in the picture).Remove the pan from the heat.
- Incorporate the tomato and feta cheese to the pan and mix very carefully so that the cheese stays as intact as possible. Add salt and pepper to taste.
- If there has been 15 minutes since we put the eggplant skins in the oven, please remove them from there. Turn them so that the inside is up and fill each half with the mixture in the pan once that is ready.Put back in the oven now activating the grill too.
- When the cheese is acquiring a light brown colour (ours took 12 minutes), remove from the oven.The meal is ready to be served!
Notes
- If you don’t like the texture of tomato skins you can definitely blanch them to easily remove them beforehand.
- Using garlic confit instead of raw garlic goes really well with this recipe.
- You can use dry parsley instead of fresh, although it will not be the same.