Eggplant Aubergine And Feta Casserole Recipes

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EGGPLANT (AUBERGINE) AND FETA ROLLS



Eggplant (Aubergine) and Feta Rolls image

As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.

Provided by bluemoon downunder

Categories     Cheese

Time 30m

Yield 12 rolls, 6-8 serving(s)

Number Of Ingredients 5

2 eggplants
salt
olive oil, for cooking
12 -15 basil leaves, shredded
100 g feta, crumbled

Steps:

  • Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
  • Rinse and dry well.
  • Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
  • Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
  • Place on a platter to serve.
  • TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

Nutrition Facts : Calories 81.9, Fat 3.9, SaturatedFat 2.5, Cholesterol 14.9, Sodium 189.6, Carbohydrate 9.5, Fiber 5.3, Sugar 4.3, Protein 4.1

BAKED EGGPLANT WITH FETA CHEESE



Baked Eggplant With Feta Cheese image

From about.com and is described as follows: "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." Haven't tried it yet but sounded yummy and easy to make.

Provided by food addict

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs eggplants (long slender type)
olive oil (for frying)
5 tablespoons of chopped fresh basil
5 garlic cloves, minced
1 lb of ripe tomatoes, diced
1/2 lb feta cheese, crumbled
sea salt
fresh ground black pepper

Steps:

  • 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 355°F (180°C).
  • Layer the eggplant in the bottom of a baking dish.
  • Combine the tomatoes, basil, garlic, and salt and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top with feta cheese, and bake at 355°F (180°C) for 45 minutes.
  • Serve hot, warm, or at room temperature.

EGGPLANT (AUBERGINE) CASSEROLE



Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

  • Preheat oven to 180°C.
  • Heat oil in saucepan.
  • Sauté eggplant and onion until soft.
  • Remove saucepan from heat and stir through margarine until melted.
  • Add remainder of ingredients, and combine well.
  • Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

More about "eggplant aubergine and feta casserole recipes"

AUBERGINE AND FETA BAKE - ESTER KOCHT
Nov 22, 2018 My family and I love everything with aubergine and this aubergine and feta bake is our all time favorite. It is very easy to make and packed with flavor. Made with pan fried …
From esterkocht.com
Reviews 3
Servings 4
Cuisine Greek, Italian, Mediterranean
Category Main Course, Side Dish, Starter
  • Rinse eggplants and cut them into slices. Fill the bowl with water, put in 1,5 teaspoons salt and stir well. Soak eggplant slices for about 30 minutes. If there are some slices without water, just press them gently down with your hands.
  • In the meantime peel and cut onions and garlic finely. Cut sun dried tomatoes into smaller pieces as well. Next, heat 1 tablespoon of oil in the pot at medium-high heat and saute onions and garlic for 2 minutes. Add sun - dried tomatoes, followed by tomato paste, dried herbs, sugar and ground paprika. Stir in undrained tomatoes and bring to a boil. Reduce the heat, cover and let simmer for 10 minutes. Season with salt and pepper and remove from the heat. Preheat the oven to 200 °C (392 °F), with both top and bottom heat.
  • After 30 minutes, remove eggplant slices from the water, put them on a cutting board lined with paper towels and pat dry. Heat half of olive oil in the skillet and fry eggplant slices on both sides, until nicely golden brown. Repeat the process until you fried all the eggplant slices. (SEE NOTE 3).
  • Start with tomato sauce and end with feta cheese.Spread a thin layer of tomato sauce in a casserole dish. Then layer with eggplant slices followed by tomato sauce and one-third of crumbled feta cheese. Repeat the process until you've used up all the sauces and eggplant slices.


GREEK BAKED EGGPLANT WITH TOMATO & FETA - SCRUMMY LANE
May 3, 2022 The BEST baked eggplant! Greek baked eggplant with tomato and feta is an easy Mediterranean dish that's delicious with meat, fish or by itself.
From scrummylane.com
4.9/5 (49)
Total Time 1 hr 10 mins
Category Appetizer or Side Dish
Calories 453 per serving
  • Preheat the oven to 200C/390F, then brush the eggplant with a generous amount of olive oil, sprinkle with a bit of salt and then bake each half facedown in little separate baking dishes (or side by side in a slightly bigger baking dish) for about 45 minutes or until the flesh is soft.
  • Meanwhile, make the tomato sauce. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don’t brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. Half fill the empty tomato can with water and add that to the pan, too. Let simmer for about 15 minutes, then remove the herb sprigs. Add the sugar and balsamic vinegar and stir in.
  • Pour the tomato sauce over the aubergines, then crumble over the feta. Bake for about another 15 minutes or until the tomato sauce is bubbling.


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