Eggplant And Peppers With Feta Recipes

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GRILLED EGGPLANT AND PEPPERS WITH FETA



Grilled Eggplant and Peppers with Feta image

An easy way to make a tasty eggplant dish. Grilling the eggplant gives it a surprisingly different flavor, and it tastes great with peppers, feta cheese, and spices. I eat this as a stand-alone dish, but my husband likes to eat his on toasted potato rolls as a sandwich filling. If you eat it without a bun it's gluten-free, as well as vegetarian. It's also great topped with a fried egg!

Provided by Marcia

Categories     Side Dish     Vegetables     Eggplant

Time 30m

Yield 4

Number Of Ingredients 10

1 large eggplant, sliced into 1/4-inch thick rounds
½ red bell pepper, seeded and sliced lengthwise into 4 strips
½ green bell pepper, seeded and sliced lengthwise into 4 strips
½ yellow bell pepper, seeded and sliced lengthwise into 4 strips
½ orange bell pepper, seeded and sliced lengthwise into 4 strips
¼ cup olive oil
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
¼ cup crumbled feta cheese
¼ cup chopped fresh basil
1 tablespoon ground oregano

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Place eggplant and all bell peppers into a large bowl. Drizzle with olive oil and toss to coat. Sprinkle with steak seasoning; coat well.
  • Place eggplant and bell pepper slices directly on the preheated grill. Cook until eggplant is softened, marked, and slightly charred and peppers are softened and marked, 15 to 20 minutes, turning every 3 to 5 minutes. Reduce heat as necessary to prevent burning.
  • Remove from grill. Arrange in 4 piles, starting with a slice of eggplant and alternating eggplant and pepper slices, including one slice of each bell pepper color in each pile. Top with feta cheese. Sprinkle with basil and oregano. Serve warm.

Nutrition Facts : Calories 225 calories, Carbohydrate 15.4 g, Cholesterol 14 mg, Fat 17.5 g, Fiber 7.2 g, Protein 4.8 g, SaturatedFat 4.3 g, Sodium 869.6 mg, Sugar 6.4 g

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE



Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories     easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

  • Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  • Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  • Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

EGGPLANT AND PEPPERS WITH FETA



Eggplant and Peppers with Feta image

There is something about eggplant that I really love, and when you grill it, an amazing thing happens to the taste and texture that is truly delicious. Grilling adds a smoky flavor that I cannot resist. This recipe is from"Emeril at the Grill" by Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

2 large eggplants, ends trimmed, sliced into 1/3-inch-thick rounds
Salt
1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/3 cup feta cheese, crumbled (3 ounces)
1 tablespoon minced fresh marjoram, oregano, or basil, or a combination
1/4 cup extra-virgin olive oil
Juice of 1 lemon

Steps:

  • Place the eggplant slices on a wire rack and sprinkle them lightly with salt on both sides. Set the rack aside until the eggplant begins to "sweat," usually 15 to 20 minutes. Blot the eggplant dry with clean paper towels.
  • Arrange the eggplant and all the bell pepper slices on a large baking sheet, and brush both sides of all the pieces with the olive oil. Season with kosher salt and black pepper. Transfer the eggplant and peppers to the grill, in batches if necessary, and cook, turning them occasionally to promote even browning, until they are softened and nicely marked, 15 to 20 minutes.
  • Transfer the grilled eggplant slices to a large platter, and top them with the pepper strips. Garnish with the crumbled feta and minced marjoram. Drizzle with the olive oil and lemon juice, and serve either warm or at room temperature.

EGGPLANT AND PEPPERS WITH FETA



Eggplant and Peppers With Feta image

This is a great recipe for veggies on the grill. It comes from Emeril Lagasse's new cookbook, Emeril at the Grill. If your bell peppers are large, you may want to eliminate one of them. Try to keep the ratio of eggplant to peppers even. Great on its on, and delicious wrapped in a pita with tzatziki sauce.

Provided by breezermom

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 eggplants, ends trimmed, sliced into 1/3 inch round slices
salt
1 red bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 yellow bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 green bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1 orange bell pepper, cored, seeded, and sliced lengthwise into 8 pieces
1/3 cup olive oil
1/3 cup feta cheese, crumbled (3 oz)
1 tablespoon fresh basil, mince (or use a combination of all three) or 1 tablespoon fresh oregano, minced (or use a combination of all three)
1/4 cup extra virgin olive oil
1 lemon, juice of
kosher salt
black pepper, freshly ground

Steps:

  • Place eggplant on a wire rack and sprinkle with salt on both sides. Set aside until eggplant begins to "sweat", about 15 to 20 minutes. Blot eggplant with clean paper towels.
  • Preheat grill to medium-high. Arrange eggplant and bell pepper slices on a large baking sheet, and brush both sides of all pieces with olive oil. Season with kosher salt and black pepper.
  • Transfer eggplant and peppers to the grill or place in a grill basket. You may need to cook them in batches. Cook, turning occasionally to promote even browning, until softened and nicely marked, 15 to 20 minutes.
  • Transfer eggplant to a platter and top with the pepper strips. Garnish with feta and marjoram (or spice of your choice). Drizzle with extra virgin olive oil and lemon juice. Serve warm or at room temperature. You can use this as a side dish, or in a pita as a sandwich.

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

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.

EGGPLANT STEAKS WITH SALAD OF ROASTED PEPPERS, OLIVES, FETA AND GARBANZO BEANS



Eggplant Steaks with Salad of Roasted Peppers, Olives, Feta and Garbanzo Beans image

Categories     Olive     Broil     Vegetarian     High Fiber     Feta     Eggplant     Chickpea     Bell Pepper     Oregano     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 12

2 large red bell peppers
1/2 cup drained canned garbanzo beans (chickpeas)
1/2 cup brine-cured black olives (such as Kalamata), pitted, halved
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh oregano
1/4 cup balsamic vinegar
2 tablespoons minced garlic
4 teaspoons soy sauce
1/2 cup olive oil
1 1 1/2-pound eggplant
Fresh oregano sprigs
4 6-inch-diameter pita breads, cut into wedges, lightly toasted

Steps:

  • Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch pieces. Transfer to large bowl. Add beans, olives, cheese and chopped oregano; toss to combine. Season salad with salt and pepper.
  • Whisk vinegar, garlic and soy sauce in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
  • Preheat broiler. Cut six 1/2-inch-thick lengthwise slices from center of eggplant. Arrange eggplant on baking sheet. Brush both sides of eggplant with some of dressing. Sprinkle with salt and pepper. Broil until golden, about 2 minutes per side.
  • Place 1 eggplant slice on each plate. Spoon salad over. Drizzle with dressing. Garnish with oregano. Serve with pita.

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Top Asked Questions

How do you cook eggplant with feta?
Preparation. Whisk together the oil, lemon juice, salt and pepper. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.) Whisk feta,...
How to cook eggplant parmesan?
Steps to Make It Preheat the oven to 350 F (176 C). Wash the eggplants and remove stems. Cut lengthwise into 1/2-inch slices. Layer the eggplant in the bottom of a baking dish. In a bowl, combine the tomatoes, basil, garlic, and salt and pepper to taste, and spoon the mixture over the eggplant. Top with feta cheese, and bake for 45 minutes.
What is the best way to cook eggplant paratha?
Layer the eggplant in the bottom of a baking dish. In a bowl, combine the tomatoes, basil, garlic, and salt and pepper to taste. Spoon the mixture over the eggplant.
What do you eat eggplant slices with?
Slices of eggplant are first pan-fried and then layered with a tomato-herb mixture; the dish is then topped with feta and baked until golden and bubbling. Serve as an appetizer, side dish, or meatless main dish .

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