Eggplant with goat’s milk feta

September 7, 2010 § 3 Comments

…also known as ThereIsNoFluffy‘s Eggplant. I changed the original recipe a tad, but the concept remains the same: combine eggplant, onions, garlic, basil, mint, and enjoy. Since I can’t leave well enough alone, I added in some rosemary, roasted the onions and garlic with the eggplant, and added in goat’s milk feta from the farmers’ market.

This dish is a great snack or appetizer to go with fresh bread. It also goes well with roasted chicken, for dinner, as a side dish that can go in the oven for almost the same length of time. Other variations to try: grilling the vegetables, or tossing the eggplant with pasta. No matter how you make this eggplant dish, I think you will enjoy it!

First, get some eggplants. I used small ones from the farmers’ market, but you can easily do this with a larger one; simply cut the eggplant into equal-sized pieces. I do find that smaller eggplants tend to be sweeter, but this will definitely work with any type or size of eggplant.

Then, in a large baking dish, combine three tablespoons of olive oil, two teaspoons chopped fresh rosemary, and some salt and pepper. Toss in a large clove or two of garlic. Oh, and preheat the oven to 375 Fahrenheit.

Chop up one yellow onion into half-moon slices, and the eggplant into approximately equal-sized pieces. Stir around in the olive oil-herb mixture.

Then, bake for about an hour to an hour and a half at 375 degrees Fahrenheit, or until the eggplant and onions are soft and golden in hue.

Then, crumble in about an ounce of goat’s milk feta (of course, feel free to substitute in your favorite kind of feta). Add in ten to twelve basil leaves, finely chopped (I’d estimate about one tablespoon or so chopped), and eight to ten mint leaves, also finely chopped (a bit less than a tablespoon).

Now, carefully unwrap the peel from the garlic clove. Return the garlic clove to the baking pan and crush it up, mixing it with the olive oil and juices. You might need to drizzle in a bit of extra olive oil, as eggplant does tend to soak up a lot while baking.

Give it a final toss, and taste. Correct the salt and pepper, add in more mint, make it yours.

Enjoy right away! I like it with a nice sourdough bread.

Eggplant with goat’s milk feta

Inspired by ThereIsNoFluffy‘s Eggplant Dip

Serves two as a side, or four as an appetizer

Ingredients

  • One pint baby eggplants (or one to two medium-sized eggplants)
  • One medium yellow onion
  • Three tablespoons extra-virgin olive oil
  • Two teaspoons chopped fresh rosemary
  • Salt and pepper
  • One large clove of garlic, unpeeled
  • One ounce goat’s milk feta (or your favorite kind)
  • Ten to twelve basil leaves, finely chopped (about one tablespoon)
  • Eight to ten mint leaves, finely chopped (a bit less than a tablespoon)

1. Preheat the oven to 375 degrees Fahrenheit. In a large baking tray, combine the olive oil, rosemary, salt, pepper, and garlic clove.

2. Slice the eggplants in half (leaving smaller ones whole), or chop a larger one into even-sized pieces. Slice the onion into half-rings. Stir around in the baking tray and bake the eggplant and onions for an hour to an hour and a half, or until golden.

3. Finely chop the mint and basil and add to the eggplant. Crumble in the feta. Peel the garlic clove and then crush it, adding an extra drizzle of olive oil, if needed, to allow the garlic to distribute evenly. Stir dish thoroughly, correct seasonings to taste, and serve immediately.

Bibliography

ThereIsNoFluffy’s “Eggplant Dip” via jezebel.com’s groupthink. 5 Sept. 2010. 7 Sept. 2010. <http://jezebel.com/comment/28695738/&gt;.

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