Eggplant with Feta Cheese Recipe - Allrecipes.com
Eggplant with Feta Cheese Recipe
  • READY IN 25 mins

Eggplant with Feta Cheese

Recipe by  

"A simple eggplant recipe suitable for an appetizer or side dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up.
  3. Cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
  4. Turn oven heat to 350 degrees F (175 degrees C).
  5. Turn slices and brush other side with olive oil. Sprinkle feta cheese over eggplant.
  6. Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 17, 2013

I too "doctored it up" a little (see pic), but the recipe gave me a great starting ground, since I didn't really know how to cook eggplant at all! Make sure you add salt/pepper after you oil them, plus I added tomatoes and garlic to roast at the same time, to put on top. Along with the fresh basil, I added some balsamic, and those two additions really made it great!

 
Most Helpful Critical Review
Jan 08, 2013

I followed this recipe exactly and it really needs something else. It was just ok. I would not waste the time and effort to make this again.

 
Nov 06, 2012

I liked this meal, but like the previous reviewer mentioned, my toddler did not. It was quick and easy though, and a simple way to use up the eggplants I keep getting in the CSA box.

 
Oct 02, 2013

I really enjoyed this...WITH the addition of balsamic vinegar and tomatoes. Before cooking, I soaked the eggplant slices in a mixture of the vinegar and oil. Broiled for five minutes, then added the cheese and tomatoes and baked all together till the eggplant was soft, which took a little longer than 10 minutes for me. When I brought them out of the oven I drizzled with more vinegar and sprinkled the basil on. The skin of the eggplant was a little tough, but I enjoyed the rest. They were pretty and very colorful on the plate. I think I would prefer this with goat cheese crumbles, and may try that in the future. Thanks for a new idea!

 
Aug 12, 2013

I thought this was great. Read the other reviews and added the tomatoes as suggested, I didn't have basil :/ but used garlic and salt & pepper. I had to cook mine quite a bit longer before the feta got bubbly, but everyone loved it!

 
Jul 07, 2013

I agree with other reviewers...something was missing.

 

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Nutrition

  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 7.1 g
  • 2%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 159 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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