Prep 15 mins
Cook 45 mins
From about.com and is described as follows: "The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish." Haven't tried it yet but sounded yummy and easy to make.
- 2 lbs eggplants (long slender type)
- olive oil (for frying)
- 5 tablespoons of chopped fresh basil
- 5 garlic cloves, minced
- 1 lb of ripe tomatoes, diced
- 1⁄2 lb feta cheese, crumbled
- sea salt
- fresh ground black pepper
- Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.
- Preheat the oven to 355°F (180°C).
- Layer the eggplant in the bottom of a baking dish.
- Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
- Serve hot, warm, or at room temperature.
Sooo good, yummy and yes, easy to make. Halved and served with my Greek-Style Potatoes with Lemon and Thyme and a green salad, it was a perfect early-summer meal. In the interest of calories, next time I may try baking the eggplant slices (or at least drain them after frying). But the lovely taste of good olive oil is essential, so never mind. Thanks, food addict - this converted a non-eggplant lover.