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Grilled Eggplant With Tomato Feta. Miranda says: Neither of us are huge fans of eggplant, but we've been getting a ton of it in our CSA shares lately, so we've been trying to find ways to eat it up. This recipe used up the last of it and it was pretty good!
The Grilled Eggplant Recipe 1 large eggplant 3 large tomatoes, to match the diameter of the eggplant 0.4 lbs Bulgarian feta, crumbled 1/2 cup fresh basil leaves juice of half lemon 2 garlic cloves ½ extra-virgin olive oil Kosher salt Freshly ground black pepper to taste 400F/ 15 mins
Grilled Eggplant with Tomato & Feta FYI guys, this recipe got over 100k re-pins on Pinterest..so ya know it’s good. Courtesy of Maza Cooking Journals we just LOVE love love this recipe and we LOVE eggplants. First, let’s talk a little bit about eggplants, yes they are a “nightshade” veggie, which some people say is a bad thing (i.e. potatoes, peppers, etc). We disagree! According to the geniuses over at WHFoods, “Eggplant is an excellent source of digestion-supportive dietary fiber and bone-building manganese. It is very good source of enzyme-catalyzing molybdenum and heart-healthy potassium. Eggplant is also a good source of bone-building vitamin K and magnesium as well as heart-healthy copper, vitamin C, vitamin B6, folate, and niacin. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid. Eggplant also contains phytonutrients such as nasunin and chlorogenic acid” (http://bit.ly/16VWhI). Ok so now that we’ve made our point, here’s the recipe. You will need: 1 large eggplant 3 large tomatoes, to match the diameter of the eggplant 0.4 lbs feta, crumbled 1/2 cup fresh basil leaves juice of half lemon 2 garlic cloves ½ extra-virgin olive oil Kosher salt Freshly ground black pepper to taste Directions: Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant. Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth. Cut the tomatoes crosswise to 1/4” thick rounds. Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta. Preheat the oven to 400F. Drizzle some olive oil on top of each stack and bake for 15 minutes. There you have it! A healthy, yummy recipe that can be used as an appetizer at a dinner party, as a fancy snack or as dinner! Enjoy!!! xx, Two Sexy Veggies Recipe and Photo Courtesy of Maza Mag: http://bit.ly/StktcS
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