Thursday, July 20, 2006

Melitzanes me Feta

Tara and I made some baked eggplant with feta and it was wonderful! The ingredients all complemented each other and created an amazing taste sensation.

Check out the recipe from Nancy Gaifyllia

Melitzanes me Feta: Baked Eggplant with Feta Cheese

In Greek: μελιτζάνες με φέτα, pronounced meh-leed-ZAH-nes meh FEH-tah

The classic combination of eggplant, tomato, and herbs is enhanced by the addition of feta cheese to create a delicious meatless appetizer or main dish.


  • 2 pounds of eggplants (long slender type)
  • olive oil for frying
  • 5 tablespoons of fresh chopped basil
  • 5 cloves of garlic, minced
  • 1 pound of ripe tomatoes, diced
  • 1/2 pound of feta cheese, crumbled
  • sea salt
  • freshly ground black pepper


Wash the eggplants and remove stems. Cut lengthwise into 1/2 inch slices. Fry lightly (until soft and gently browned) in 1/4 inch of oil.

Preheat the oven to 355F (180C).

Layer the eggplant in the bottom of a baking dish.

Combine the tomatoes, salt and pepper to taste, basil, and garlic in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355F (180C) for 45 minutes.

Serve hot or cold.

At a Glance

Cook Time : 45min

Course : Appetizer, Entree

Special : Vegetarian

Type of Prep : Bake, Fry

Cuisine : Greek

This recipe comes from

Nancy Gaifyllia

You can find the original at:

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