Best 4 Blistered Eggplant With Tomatoes Olives And Feta Recipes

In the realm of Mediterranean cuisine, few dishes capture the essence of summertime flavors quite like blistered eggplant with tomatoes, olives, and feta cheese. This vibrant dish combines the smoky, tender texture of eggplant with the juicy sweetness of tomatoes, the briny tang of olives, and the creamy richness of feta. It's a symphony of textures and flavors that dances on the palate, offering a delightful balance of savory, sweet, and tangy notes. Whether you're looking for a light and refreshing meal to enjoy on a warm summer evening or an impressive appetizer to serve at your next gathering, this recipe is sure to become a favorite in your kitchen.

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BLISTERED EGGPLANT WITH TOMATOES, OLIVES, AND FETA

Blistered Eggplant with Tomatoes, Olives, and Feta image

This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 50m

Number Of Ingredients 8

Ingredients

1 large eggplant (about 1 3/4 pounds), cut into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil, plus more for drizzling
1 3/4 pounds mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
Coarse salt and freshly ground pepper
6 ounces feta, crumbled
1/2 cup mixed olives
1/2 cup lightly packed fresh flat-leaf parsley leaves
Bread, such as a baguette, for serving

Steps:

Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes.
Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread.

HERB-ROASTED EGGPLANT WITH TOMATOES AND FETA

Herb-Roasted Eggplant with Tomatoes and Feta image

Provided by Sara Foster

Categories Herb Tomato Side Roast Vegetarian Low Cal High Fiber Feta Eggplant Summer Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Steps:

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes. Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

ROASTED EGGPLANT AND FETA

Roasted Eggplant and Feta image

This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

Provided by Susiecat too

Categories Greek

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

3 eggplants, cubed
3/4 cup extra virgin olive oil, divided
1/4 cup lemon juice, fresh squeezed
1/4 cup onion, minced
3 garlic cloves, minced
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
salt and pepper
1 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)

Steps:

Preheat oven to 400°F.
Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
Set aside to cool.
Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
Toss about half the dressing with eggplant.
Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
Sprinkle with cheese and olives, drizzle with remaining dressing.
Garnish with fresh oregano sprigs if desired.

Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7

EGGPLANT AND TOMATO SPREAD

Eggplant and Tomato Spread image

Grilled eggplant and tomatoes add a smoky flavor to this delicious spread. Use with focaccia or baguettes. I like to use Chinese eggplants--they're the sweetest.

Provided by Eric

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 9

Ingredients

2 large eggplants, halved lengthwise
2 Roma tomatoes, halved lengthwise
4 tablespoons olive oil, divided
¼ cup tahini
¼ cup chopped fresh parsley
1 clove garlic
salt and ground black pepper to taste
¼ cup crumbled feta cheese
2 teaspoons sesame seeds

Steps:

Preheat an outdoor grill for medium heat and lightly oil the grate.
Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.
Place eggplants and tomatoes, cut sides down, on the preheated grill. Cook eggplant for 4 minutes, then flip and grill until tender, about 10 minutes more. Cook tomatoes until very tender, about 5 minutes per side. Transfer eggplant to a cutting board and tomatoes to a food processor.
Scrape eggplant pulp from the skins. Discard skins and place pulp in the food processor with tomatoes. Add tahini, parsley, and garlic; pulse until mostly smooth. Season with salt and pepper.
Transfer to a serving bowl. Top with feta cheese and sesame seeds.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 12.6 g, Cholesterol 7 mg, Fat 13.2 g, Fiber 6.8 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 121.3 mg, Sugar 4.8 g

Tips:

To ensure the smoothest, most flavorful sauce, take the time to roast your tomatoes, peppers, and garlic before blending. This step intensifies their natural sweetness and depth of flavor.
When selecting eggplants, look for firm, unblemished specimens with smooth, taut skin. Avoid eggplants with wrinkles, bruises, or soft spots.
To prevent the eggplant from absorbing too much oil during cooking, slice it into thin strips and sprinkle it with salt. Let it rest for 30 minutes, then pat it dry with paper towels before cooking.
If you don't have a grill pan, you can roast the eggplant slices in a hot oven. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer on the prepared baking sheet and roast for 15-20 minutes, or until they are tender and slightly charred.
For the best flavor, use fresh herbs and spices in your sauce. Oregano, thyme, basil, and rosemary all pair well with eggplant.

Conclusion:

Blistered Eggplant with Tomatoes, Olives, and Feta is a delightful vegetarian dish that is perfect for a light summer meal. The charred eggplant is smoky and flavorful, while the tomatoes, olives, and feta add a burst of freshness and tang. This dish is also easy to make, and can be prepared in under an hour. So next time you're looking for a healthy and delicious vegetarian dish, give Blistered Eggplant with Tomatoes, Olives, and Feta a try!