Wednesday, September 12, 2012

Melitzanes me Feta: Baked Eggplant with Feta Cheese

Greek cuisine is a Mediterranean cuisine, sharing characteristics with the cuisines of Italy, the Balkans, Turkey, and the Levant. Contemporary Greek cookery makes wide use of olive oil, olives, cheese, vegetables and herbs, grains and bread, wine, fish, and various meats, including poultry, rabbit and pork. Today's recipe is a classic combination of baked eggplant, tomato, and herbs is enhanced by the addition of feta cheese. It can be served as a delicious meatless appetizer, side dish, or meatless or main dish.

Baked Eggplant with Feta Cheese
1 pounds of eggplants (long slender type)
STAR EVOO for pan frying
2 cloves of garlic, minced
1 pound of ripe tomatoes, diced
1/2 pound of feta cheese seasoned with basil, crumbled
sea salt
freshly ground black pepper
Preheat the oven to 355°F.
Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in about 1/4 inch of STAR EVOO. 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 for 45 minutes.
Serve hot, warm, or at room temperature.


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