Recipe for Greek Style Eggplant With Tomatoes and Feta
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During the growing season, Greece is bursting with fresh produce. When eggplants and tomatoes, this dish is incredibly popular. Feel free to substitute zucchini to change things up.
Greek Style Baked Eggplant With Tomatoes and Feta Cheese Recipe Ingredients:
- 2 medium eggplants, sliced crosswise
- Greek olive oil, as needed (about 4 tablespoons)
- 2 roma tomatoes, chopped
- 1/2 cup crumbled feta cheese
- 1 teaspoon oregano
- Salt, to taste
- Pepper, to taste
How to Prepare Greek Style Baked Eggplant With Tomatoes and Feta Cheese:
Preheat the oven to 350 Degrees Fahrenheit. Brush the baking dish with olive oil and set aside.
Scoop some of the flesh in the middle of each eggplant half so that it creates an indent to hold the filling.
Brush each half on all sides with the olive oil and place skin-side down on a baking dish.
Toss the tomatoes, feta cheese, salt, and pepper into a mixing bowl. Drizzle with about one tablespoon of olive oil and toss.
Spoon 1/4 of the mixture into 1 of the eggplant halves. Repeat until all four of the eggplant halves are filled.
Place the baking dish in the center of the oven and bake until the eggplant is soft but still slightly firm and the cheese is a light golden brown color. This should take about 40-45 minutes.
**Please Note: Recommended cook times for GreekBoston.com Greek recipes vary depending on elevation, environmental conditions, the cookware being used, and the nature of the oven or stove. Although we have given approximations, these don’t always take into account your unique environment.
This post was written by Greek Boston