EGGPLANT WITH MARINATED FETA
What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
EGGPLANT STEAKS WITH CHICKPEAS, FETA CHEESE AND BLACK OLIVES
These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you.
Provided by Eat Your Vegetables
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
- Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
- To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
- Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
- Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
- Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
- Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.
Nutrition Facts : Calories 468.9, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1281.1, Carbohydrate 64.6, Fiber 11.9, Sugar 8.2, Protein 16.4
EGGPLANT STEAKS
Steps:
- In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar. Season with salt and pepper.
- Pat your eggplant dry with paper towels. With a pastry brush apply the sauce to both sides of the eggplant. Place eggplant rounds onto a sheet tray fitted with a rack. Place the tray under the broiler for until eggplant is nicely browned, approximately 2 minutes. Turn slices over and place back under broiler to brown the other side. Generously sprinkle freshly grated Parmesan over all of the slices. Place back under the broiler for 1 minute to nicely brown the cheese. Serve plain or sprinkle with freshly chopped herbs.
EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS
Categories Olive Broil Vegetarian High Fiber Feta Eggplant Chickpea Bell Pepper Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
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.
ROASTED EGGPLANT AND CHICKPEAS WITH TOMATO SAUCE
Eggplant is always a good, substantial vegetable to use for a vegetarian main dish. The chickpeas and the feta provide plenty of protein. Vegans can leave out the feta and substitute sugar or agave nectar for the honey.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the tomato sauce. Heat 1 tablespoon of the olive oil in a heavy skillet or wide saucepan over medium heat, and add the garlic. Cook, stirring, until it smells fragrant, about 30 seconds, and add the tomatoes, honey, salt to taste and cinnamon. Cook over medium heat until the tomatoes have cooked down and the sauce is fragrant, about 20 minutes. Taste and adjust seasonings.
- Meanwhile, heat the oven to 425 degrees. Line a baking sheet with aluminum foil and brush the boil with olive oil. Place the eggplant slices on the baking sheet, salt lightly and brush with olive oil. Place in the oven and bake 20 minutes, or until eggplant is lightly browned and soft all the way through. Remove from the heat. Fold the aluminum foil over and crimp the edges together so that the eggplant steams as it cools. Do this in batches if you need more than one baking sheet. Turn the oven down to 350 degrees.
- Oil a 2-quart baking dish or gratin. Place the chickpeas in the baking dish and stir in 1 cup of the tomato sauce. Layer the eggplant over the chickpeas and top with the remaining tomato sauce. Sprinkle the feta over the top and drizzle on any remaining olive oil. Sprinkle with the oregano and cover tightly with foil. Bake 30 minutes. Uncover and bake another 10 minutes, until the dish is bubbling.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 789 milligrams, Sugar 12 grams
EGGPLANT SALAD WITH CHICKPEAS AND FETA
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
- Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.
Nutrition Facts : Calories 256 g, Fat 16 g, Fiber 9 g, Protein 7 g
EGGPLANT STEAKS
This is from the Good Eats show with Alton Brown. I saw this made on TV the other night and cannot wait to try it. I wanted to put it here at my favorite recipe site, so I can save it. I think this would be great to do on the grill.
Provided by Beverly292
Categories Vegetable
Time 30m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl whisk together the worcestershire, steak sauce, olive oil, honey, and apple cider vinegar.
- Season with salt and pepper.
- Pat your eggplant dry with paper towels.
- With a pastry brush apply the sauce to both sides of the eggplant.
- Place eggplant rounds onto a sheet tray fitted with a rack.
- Place the tray under the broiler until the eggplant is nicely browned, approximately 2 minutes.
- Turn slices over and place back under broiler to brown the other side.
- Generously sprinkle freshly grated parmesan over all the slices.
- Place back under the broiler for 1 minute to nicely brown the cheese.
- Serve plain or sprinkle with freshly chopped parsley.
Nutrition Facts : Calories 390.4, Fat 34.1, SaturatedFat 8.1, Cholesterol 22, Sodium 551.8, Carbohydrate 13, Sugar 10.6, Protein 9.7
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GREEK GRILLED EGGPLANT STEAKS RECIPE - FOOD NETWORK
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Reviews 21Difficulty EasyCategory Side-DishSteps 4
- Slice both eggplants lengthwise into 3 thick steaks. Drizzle with some olive oil and sprinkle with the chili powder, salt and pepper.
- Grill the eggplant steaks until tender and nicely marked by the grill pan, about 4 minutes per side.
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