"A simple eggplant recipe suitable for an appetizer or side dish." — lazybarb
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eggplant, cut into 1/2-inch slices
olive oil, or as needed
finely chopped fresh basil, packed
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!
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.
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.
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!
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!
I agree with other reviewers...something was missing.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant with Feta Cheese
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 49
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