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Greek baked eggplant in tomato sauce and feta cheese - an easy but delicious gluten free Mediterranean dish. He told us that the eggplant is first baked in the oven by itself with a little olive oil, then tomato sauce is poured over the top, followed by crumbled feta cheese, before the dish is. EGGPLANTS IN TOMATO SAUCE WITH FETA (Melitzanes Yiahni me Feta).
Mini Eggplants with Tomato Feta Sauce is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Mini Eggplants with Tomato Feta Sauce is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have mini eggplants with tomato feta sauce using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mini Eggplants with Tomato Feta Sauce:
- Make ready 20 mini eggplants (approximately)
- Make ready 1 1/2 cups grated fresh tomatoes or slightly more
- Take 2 tsp. Tomato paste
- Prepare 1/4 tsp. Sugar (approximately)
- Prepare 4 tbs. cup olive oil
- Make ready 2 garlic cloves finely diced
- Make ready 1 tbs. Fresh basil chopped
- Get 1 tbs. Fresh parsley chopped
- Make ready 1/2 tbs. Fresh thyme chopped
- Make ready to taste Salt and pepper
- Prepare 1/2-3/4 cup crumbled feta cheese
Simply layer tomato sauce and eggplants alternating the two. For the tomato sauce: Blanch the tomatoes, peel, remove seeds and finely chop. For assembling: Pour the tomato sauce into an ovenproof dish. Place on top of the tomato sauce.
Steps to make Mini Eggplants with Tomato Feta Sauce:
- Preheat oven to 400F or 200C on regular bake or convection bake if available. Cut stems off eggplants. Cut bigger ones in half leaving smaller ones whole. Line a shallow baking pan with parchment paper. Toss eggplants with with half the olive oil and lightly season with salt and pepper. Place on pan cut side down. Bake on lower rack for approximately 8 - 10 minutes or until fork tender. Do not over cook. Remove from oven and set aside.
- Grate tomatoes,measure approximately 1 1/2 cups or slightly more, chop herbs and finely dice garlic. Crumble or grate feta cheese into bowl. Set these aside. Cut extra herbs and reserve separately to use for garnish.
- In a large skillet. Heat olive oil on medium high heat. Stir in garlic and immediately add tomatoes. Simmer for half minute than stir in tomato paste, sugar, salt, pepper and herbs. Continue simmering until sauce has just thickened. Test for salt and add more if needed. Remove from heat and set aside.
- Place half the roasted eggplants onto platter. Top with half of sauce and feta cheese. Place remainder of eggplants and finish with sauce and feta. Drizzle lightly with olive oil and garnish with reserved chopped fresh herbs. ENJOY!
- Larger eggplants can also be used. Dice into even chunks and proceed with recipe.
Tender eggplant slices slow cooked until deeply browned, served in a rich tomato sauce with feta cheese and parsley. [Photographs: Yasmin Fahr]. Note: You're going to want to make a thicker sauce than your typical tomato sauce since it's more of a dressing for the eggplant, so don't be surprised if. This tomato sauce though… this stuff is pretty sophisticated and special. Sautéed cubed eggplant with onions, garlic, spinach, mint, tossed with spaghetti pasta and feta. Here's a recipe that bucks this convention and features eggplant without the sauce, but with red onions, garlic, baby spinach, and mint, all sautéed in extra virgin olive oil and tossed with spaghetti.
Above is the way to prepare dinner mini eggplants with tomato feta sauce, very easy to make. Do the cooking phases accurately, loosen up and use your coronary heart then your cooking will likely be delicious. There are various recipes that you would be able to strive from this website, please discover what you want. If you like this recipe please share it with your mates. Blissful cooking.
