Eggplant and Feta

(3 votes)

1 large eggplant
8 ounces fresh feta with sundried tomatoes and basil
4 cloves garlic ( or 2 elephant garlic cloves)
olive oil
fresh breadcrumbs

Peel eggplant and cut into julienne strips appx 1/2 inch square and the full length of the eggplant. Meanwhile chop the garlic and sauté in olive oil to wilt. Add eggplant to pan and sauté until barely fork tender. Transfer all to oblong baking dish, top with a little olive oil, chunks of the Feta and sprinkle lightly with the breadcrumbs. Do not create a major breadcrumb crust, just enough to add a crunch. Put under broiler until cheese has started to melt. Serve hot. Garnish plate with Fresh Basil if available.


Comments:

It was a start to a good dish. It was very soggy. To improve: cut the eggplant into rounds and toss in 1 1/2t kosher salt to absorb extra moisture. Then press between paper towles to remove even more moisture. Next place the eggplant into a colander with a bowl underneth and let sit for 30-45 minutes. Do this before you sautee it. I added 2 shallots with the garlic yummy! I also used a toaster oven instead. With these directions this dish is awsome. I liked it with marina sauce on the side.
Tracey Martin, Wisconsin


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