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
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