Melitzanes me Feta (Baked Eggplant with Feta)
Recipe: #5483
May 19, 2012
Categories: Side Dishes, Eggplant, Greek, Mediterranean, Brunch Mothers Day, Romantic Dinner, Sunday Dinner, Oven Bake, Vegetarian, more
"This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (403.3 g)
- Calories 369.1
- Total Fat - 19.3 g
- Saturated Fat - 10.5 g
- Cholesterol - 112.8 mg
- Sodium - 1602 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 6.9 g
- Sugars - 10.4 g
- Protein - 31.8 g
- Calcium - 312.6 mg
- Iron - 3.1 mg
- Vitamin C - 6.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat the oven to 350 degrees F. Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.
Step 2
Fry lightly in olive oil until soft and only slightly browned. Layer the eggplant slices in the bottom of a greased baking sheet.. In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste; spoon the mixture over the eggplant slices. Top with feta cheese, and bake for about 40-45 minutes. Serve hot, warm, or at room temperature.
Tips
No special items needed.
0 Reviews
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