Creators
Samantha & Chris Mener
Description
This Roasted Eggplant with Feta recipe combines creamy eggplant flesh with crumbled feta and fresh cilantro, creating a delicious and healthy dish perfect for serving alongside a fresh salad.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Cilantro | 2/3 bunch | small, roughly chopped |
Eggplant | 2 | medium |
Feta | 8 oz | |
Olive Oil | 3 tbsp | |
Pepper | 1/4 tsp | |
Salt | 1/2 tsp | to taste |
PREPARATION
- Preheat the oven to 400 °F (205°C)
- Place eggplant on roasting pan and roast for 20 minutes, turning occasionally until soft
- Cut in half lengthwise and gently scoop out flesh into a bowl, reserving the skins
- Mash flesh with fork
- Crumble feta cheese into mashed eggplant and stir with cilantro and olive oil
- Season with salt and pepper
- Turn oven to broil
- Spoon the eggplant mixture back in the skins, place in roasting pan and broil for 5 minutes or until feta is slightly browned
- Serve immediately and sprinkle with cilantro as garnish
SUGGESTIONS
- I enjoyed these next to a fresh green salad tossed with lemon vinaigrette