Friday, March 13, 2015

Roasted Eggplant with Feta and Parsley

I've always been fond of roasted vegetables. They are just so good at preserving the vegetable's natural flavours without wholly destroying all the nutrients compared to other methods of cooking, such as sautéing and frying. Combinations are quite flexible as well  - you can simply roast pretty much anything. Potatoes, tomatoes, peppers, whatever you like. For the recent Valentine's Dinner Series, we decided to make this colourfully roasted eggplant with tomato and feta "sprinkles" on top. The eggplants and the Greek-like salad could also be eaten separately if you're too lazy to spoon them on top (if you're eating just for the sake of it..."who cares about pictures anyway?")

These are actually super quick to make, an easy and healthier alternative to fried eggplants. 

Roasted Eggplant with Feta and Parsley
adapted from my all-time favourite, Smitten Kitchen

Makes about 4 appetizer portions

~2 tbsp olive oil +4 tsp olive oil for salad
1 eggplant, sliced in 1/2-1 inch slices
1/2 cup crumbled feta
2 tablespoons capers, drained
1/3 cup finely diced red onion
3 seeded, diced medium tomatoes (1 1/2 cups)
3 tbsp dried parsley
2 teaspoon red wine vinegar
Freshly ground black pepper.

1. Preheat oven to 425 F. Lightly brush eggplant slices with olive oil.
2. Arrange eggplant rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast egg plants for about 15 minutes. I didn't find flipping eggplants to be a required step since the eggplants tend to shrink after roasting and the slices became thinner as well.
3.While waiting, make the salad "sprinkles": mix feta, capers, onion, tomatoes, vinegar and remaining 4 teaspoons olive oil in a small bowl.  Add more vinegar, if desired. Add freshly ground black pepper, to taste. Add dried parsley.
4. Remove eggplants from oven when they appear a little shrivelled and edges are brown. When the eggplant discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

As underage college students, these go well with sparkling grape cider :)

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