Eggplant With Marinated Feta Recipes

GRILLED EGGPLANT WITH MARINATED FETA

Steps:

• Slice 2 eggplants 1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry. Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute. Stir in 1 tablespoon each chopped oregano and parsley, 1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes. Let cool; pour over 4 ounces crumbled feta. Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.

EGGPLANT WITH MARINATED FETA

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.

GRIDDLED MARINATED EGGPLANT WITH FETA AND HERBS

Steps:

• Heat a griddle or frying pan until very hot.
• Brush the egggplant with a little oil and griddle or fry in batches until soft and cooked through.
• Arrange eggplant on a platter.
• Mix together the lemon and garlic with 5 tbsp olive oil and some seasoning, and drizzle over the aubergine.
• Let the flavors meld together for 5 minutes, then scatter the feta and herbs over and serve.

GRILLED EGGPLANT AND PEPPERS WITH FETA

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.

MARINATED EGGPLANT

Steps:

• Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours. (Eggplant will turn brown.) Discard liquid in bowl.
• Gently squeeze handfuls of eggplant. Bring water and vinegar to a boil in a medium pot. Add eggplant and boil, stirring occasionally, until tender, 2 to 3 minutes. Drain in colander, then set colander over a bowl and cover eggplant with a plate and a weight (such as a large heavy can). Continue to drain, covered and chilled, 8 to 12 hours. Discard liquid in bowl. Gently squeeze handfuls of eggplant to remove excess liquid, then pat dry.
• Stir together eggplant, garlic, oregano, 1/2 teaspoon pepper, and 1 cup oil in a bowl.
• Transfer to a 1-quart jar or other container with a tight-fitting lid and add just enough olive oil to cover eggplant. Marinate eggplant, covered and chilled, at least 4 hours. Bring to room temperature before serving.

MARINATED EGGPLANT SLICES

Steps:

• Place eggplant slices in a colander and toss with kosher salt. Let stand for 30 minutes.
• Rinse eggplant well under cold running water and pat dry with a kitchen towel. Combine garlic and vinegar in a small bowl and let stand while you cook the eggplant.
• Heat some olive oil in a large skillet over medium heat. Pan-fry eggplant slices in batches, adding and heating more oil between batches, until deep golden brown on both sides, 12 to 15 minutes. Repeat with any remaining slices. Transfer the slices to a large, paper towel-lined platter and let cool.
• Place the cooled eggplant slices on a serving dish in layers, sprinkling each layer with the vinegar-garlic mixture, cilantro, salt (if needed), and pepper. Cover and refrigerate for at least 2 hours before serving.

EGGPLANT AND PEPPERS WITH FETA

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.