Best 3 Herb Roasted Eggplant With Tomatoes And Feta Recipes

Welcome to the culinary world of flavorsome eggplant dishes! If you're seeking a delectable and wholesome vegetarian main course or a tantalizing side dish, look no further than our guide to creating herb roasted eggplant with tomatoes and feta. This symphony of Mediterranean flavors is simple to prepare and bursting with vibrant colors, offering a delightful balance of textures and tastes. As you embark on this culinary journey, we'll provide you with a step-by-step guide, ensuring a perfect roasting technique, a flavorful marinade, and tips for selecting the finest ingredients. Get ready to indulge in a delectable dish that will impress your family and friends.

Let's cook with our recipes!

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.

EGGPLANT WITH MARINATED FETA

Eggplant with Marinated Feta image

What makes this simple, quick side dish so delicious is the feta, marinated in fresh garlic, lemon, and fresh oregano, that begins to soften and melt as soon as it hits the warm eggplant.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 Japanese eggplants (cut into 2-inch pieces) with 1 cup grape tomatoes, 2 tablespoons olive oil and 1/2 teaspoon each kosher salt and pepper. Bake at 500˚ F, turning once, until tender, 12 to 14 minutes, then broil until charred, 3 to 4 minutes. Mix 3 ounces diced feta, 2 tablespoons each olive oil and lemon juice, 1 tablespoon chopped oregano, 1 sliced garlic clove and 1/2 teaspoon each salt and pepper. Serve over the eggplant mixture.

ROASTED EGGPLANTS AND TOMATOES

Roasted Eggplants and Tomatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 8 servings

Number Of Ingredients 8

Ingredients

4 Japanese eggplants, halved lengthwise
4 Roma tomatoes, halved lengthwise
6 tablespoons olive oil
Salt and freshly ground black pepper
4 teaspoons minced garlic
1/2 teaspoon dried oregano leaves
1 (14-ounce) can diced tomatoes, drained
1/3 cup dried plain bread crumbs

Steps:

Preheat the oven to 450 degrees F.
Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams

Tips:

Choose small eggplants. They cook more evenly and have a better flavor-to-surface ratio.
Pierce the eggplants with a fork before roasting. This helps them to cook evenly and prevents them from exploding.
Roast the eggplants until they are tender and slightly charred. This will give them a smoky flavor and make them easy to peel.
Let the eggplants cool slightly before handling. They will be very hot when they come out of the oven.
Use a serrated knife to cut the eggplants. This will help to prevent them from tearing.
Serve the eggplants immediately or store them in the refrigerator for up to 3 days.

Conclusion:

Herb-roasted eggplant with tomatoes and feta is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be served as a main course or a side dish. The roasted eggplants are tender and flavorful, and the tomatoes and feta add a bright and tangy flavor. This dish is sure to please everyone at your table.