Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to make a special dish, Mini Eggplants with Tomato Feta Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.
Mini Eggplants with Tomato Feta Sauce Recipe. Great recipe for Mini Eggplants with Tomato Feta Sauce. Inspired by a similar dish from my mother in law.
You can have Mini Eggplants with Tomato Feta Sauce using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Mini Eggplants with Tomato Feta Sauce
- It’s 20 of mini eggplants (approximately).
- Make ready 1 1/2 cups of grated fresh tomatoes or slightly more.
- You need 2 tsp. of Tomato paste.
- You need 1/4 tsp. of Sugar (approximately).
- Take 4 tbs. of cup olive oil.
- Take 2 of garlic cloves finely diced.
- Prepare 1 tbs. of Fresh basil chopped.
- Make ready 1 tbs. of Fresh parsley chopped.
- Prepare 1/2 tbs. of Fresh thyme chopped.
- Prepare to taste of Salt and pepper.
- It’s 1/2-3/4 cup of crumbled feta cheese.
How to make baked eggplant in tomato sauce and feta cheese Soak eggplants: Rinse eggplants and cut them into slices.If there are some slices without water, just press them gently down with your hands.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.
Mini Eggplants with Tomato Feta Sauce step by step
- Preheat oven to 400F or 200C on regular bake or convection bake if available. Cut stems off eggplants. Cut bigger ones in half leaving smaller ones whole. Line a shallow baking pan with parchment paper. Toss eggplants with with half the olive oil and lightly season with salt and pepper. Place on pan cut side down. Bake on lower rack for approximately 8 - 10 minutes or until fork tender. Do not over cook. Remove from oven and set aside..
- Grate tomatoes,measure approximately 1 1/2 cups or slightly more, chop herbs and finely dice garlic. Crumble or grate feta cheese into bowl. Set these aside. Cut extra herbs and reserve separately to use for garnish..
- In a large skillet. Heat olive oil on medium high heat. Stir in garlic and immediately add tomatoes. Simmer for half minute than stir in tomato paste, sugar, salt, pepper and herbs. Continue simmering until sauce has just thickened. Test for salt and add more if needed. Remove from heat and set aside..
- Place half the roasted eggplants onto platter. Top with half of sauce and feta cheese. Place remainder of eggplants and finish with sauce and feta. Drizzle lightly with olive oil and garnish with reserved chopped fresh herbs. ENJOY!.
- Larger eggplants can also be used. Dice into even chunks and proceed with recipe..
Add the parsley and sprinkle in the vinegar.Sprinkle the crumbled feta over the eggplants, cover the skillet, and continue cooking another five minutes, until the feta is almost melted.Spoon the tomato-feta relish over the eggplant halves and serve immediately.
Eggplant, tomatoes, and feta cheese are three ingredients that are ubiquitous to Greek cuisine, and this dish of melitzanes me feta (eggplant with feta) brings them together beautifully.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.Drizzle each slice with olive oil and then put about a teaspoon (or two) of crumbled feta on each.Drizzle with olive oil and balsamic vinegar.You can use it as you would use any other tomato sauce - on pizza, pasta, served with roasted green peppers, or eggs, etc.
