Eggplant a La Grecque
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 medium eggplant
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 1 cup onion, chopped
- 2 garlic cloves, crushed
- 1 (16 ounce) can tomatoes, diced
- 1⁄2 cup parsley, chopped
- 1⁄4 cup lemon juice
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 cup feta cheese, crumbled
directions
- Peel eggplant and cut in 1/2 inch cubes.
- In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
- Saute onion and garlic until soft.
- Return eggplant and add can of tomatoes, drained.
- Add parsley, lemon juice and the spices.
- Bring to a boil, reduce heat and simmer 15 minutes.
- Sprinkle with feta cheese
- Serve over rice or wide egg noodles.
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RECIPE SUBMITTED BY
I live in San Diego and travel frequently to China as a tour leader and travel consultant. Although I have been known to chow down on coconut grubs and ant eggs on my trips to China, when I'm cooking at home, my tastes run to European: Mediterranean, Provencal, Tuscan. I also like just about anything that Bobby Flay cooks up, and I love how he puts together a plate with American regional cuisines.
I enjoy the art of travel, savoring local food as a part of my experience. In America, the places that make a great destination for me again and again are New Orleans, Santa Fe, Seattle, Key West, San Antonio and New York. Abroad, I do love Provence, France; the Amalfi Coast; Santorini, Greece; Moorea, Tahiti; Hong Kong and then there's my bucket list...
My S/O lives in Las Vegas, so I spend quite a bit of time there but at home I unwind with my two Weimaraners and young Vizsla, do some gardening, reading, cooking, dog training and planning my (or someone else's) next trip.
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