Ultimate Prepare Recipe Mini Eggplants with Tomato Feta Sauce Delicious

update, how cooking recipe Mini Eggplants with Tomato Feta Sauce with 11 ingredients and 5 stages of easy cooking, which is fast and tasty.

Without fail cooking ultimate Mini Eggplants with Tomato Feta Sauce easy, yummy, practical. Greek baked eggplant in tomato sauce and feta cheese - an easy but delicious gluten free Mediterranean dish. He told us that the eggplant is first baked in the oven by itself with a little olive oil, then tomato sauce is poured over the top, followed by crumbled feta cheese, before the dish is. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. Made this for dinner tonight & it was amazing! I had some leftover Gina marinera sauce & added a can of diced fire roasted tomatoes with fresh sliced.

EGGPLANTS IN TOMATO SAUCE WITH FETA (Melitzanes Yiahni me Feta).

Roasted Eggplant with Feta and Tomato - An easy vegetarian entree or side dish with fresh eggplant paired with sweet tomatoes and salty melted feta The more I travel the more I find new ways to cook this versatile fruit.

This recipe, Roasted Eggplant with Tomato and Feta, was inspired by my time in.

How are you all, at this time you can make recipe Mini Eggplants with Tomato Feta Sauce with 11 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 11 ingredients and 5 stages of easy cooking Mini Eggplants with Tomato Feta Sauce.

Ingredients for Mini Eggplants with Tomato Feta Sauce

1. Prepare 20 : mini eggplants (approximately).

2. Prepare 1 1/2 cups : grated fresh tomatoes or slightly more.

3. Prepare 2 tsp. : Tomato paste.

4. Prepare 1/4 tsp. : Sugar (approximately).

5. Prepare 4 tbs. : cup olive oil.

6. Prepare 2 : garlic cloves finely diced.

7. Prepare 1 tbs. : Fresh basil chopped.

8. Needed 1 tbs. : Fresh parsley chopped.

9. Needed 1/2 tbs. : Fresh thyme chopped.

10. Needed to taste : Salt and pepper.

11. Prepare 1/2-3/4 cup : crumbled feta cheese.

Eggplant roll-ups make for a pretty presentation, and the lentil tomato sauce is the perfect high-protein, high-fiber nourishing complement, that makes this.

Simply layer tomato sauce and eggplants alternating the two.

Then comes the hardest part - you really […] tomato panzanella salad with garlic bread crumbs and feta Eggplants in tomato sauce Garlic tuna tomato salad mustard vinaigrette + capers Save Print.

Make the sauce: Discard the oil from the pan and wipe it clean.

If all material requirements Mini Eggplants with Tomato Feta Sauce it’s ready, We’re going into the cooking stage. Below is how to serving with fast.

Stages Cooking Mini Eggplants with Tomato Feta Sauce

1. Preheat oven to 400F or 200C on regular bake or convection bake if available. Cut stems off eggplants. Cut bigger ones in half leaving smaller ones whole. Line a shallow baking pan with parchment paper. Toss eggplants with with half the olive oil and lightly season with salt and pepper. Place on pan cut side down. Bake on lower rack for approximately 8 - 10 minutes or until fork tender. Do not over cook. Remove from oven and set aside..

2. Grate tomatoes,measure approximately 1 1/2 cups or slightly more, chop herbs and finely dice garlic. Crumble or grate feta cheese into bowl. Set these aside. Cut extra herbs and reserve separately to use for garnish..

3. In a large skillet. Heat olive oil on medium high heat. Stir in garlic and immediately add tomatoes. Simmer for half minute than stir in tomato paste, sugar, salt, pepper and herbs. Continue simmering until sauce has just thickened. Test for salt and add more if needed. Remove from heat and set aside..

4. Place half the roasted eggplants onto platter. Top with half of sauce and feta cheese. Place remainder of eggplants and finish with sauce and feta. Drizzle lightly with olive oil and garnish with reserved chopped fresh herbs. ENJOY!.

5. Larger eggplants can also be used. Dice into even chunks and proceed with recipe..

Add the tomatoes and sprinkle with a little Fan the eggplant slices on a platter and coat with the tomato sauce.

Let cool and then refrigerate for at least a day.

Serve cold or at room temperature.

For the tomato sauce: Blanch the tomatoes, peel, remove seeds and finely chop.

For assembling: Pour the tomato sauce into an ovenproof dish.

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