Eggplant And Peppers With Feta Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
• Brush eggplant slices with olive oil to coat thinly.
• Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
• Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Steps:

• Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
• Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
• Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
• Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.

Steps:

• Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
• Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
• Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Steps:

• Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
• Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
• Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Steps:

• Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 10 minutes. Transfer to a bowl.
• Add 2 tablespoons oil and zucchini to skillet and season with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 5 minutes.
• While the vegetables cook, boil the pasta in a pot of salted water until al dente. Reserve 1 1/2 cups cooking water and drain pasta. Return pasta and reserved cooking water to pot over medium heat. Add remaining 1 tablespoon oil and 1 cup of cheese and cook, stirring, until the cheese melts and forms a sauce, about 2 minutes. Stir in zucchini, eggplant and dill; season with salt and pepper.
• Serve pasta in bowls and top with remaining cheese.

Steps:

• Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
• Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
• Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
• Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.