Mediterranean Baked Eggplant with Herbed Feta Crumble
Right then, let's dive into baked eggplant , shall we? Have you ever had a craving for something comforting, a bit fancy, but secretly easy to whip up?
Recipe Introduction: Baked Eggplant Bliss
This mediterranean baked eggplant recipe is about to become your new best friend. honestly, it’s so simple it's almost criminal! think of it as a parmesan eggplant recipes but with a vibrant, zesty twist.
A Taste of the Mediterranean
This isn’t your average eggplant bake . this mediterranean eggplant recipe comes straight from sun-drenched shores. it's easy baked eggplant recipe so anyone can make it, and takes about an hour, give or take a few minutes.
This recipe serves four hungry people.
Why You’ll Love This Eggplant Baked
This baked eggplant isn’t just delicious; it’s packed with goodness. eggplant is a great source of fiber. it's a fantastic vegetarian eggplant main course .
What makes this recipe special? it’s the herbed feta crumble!
Prep the Veg: First, preheat your oven to 400° F. Now, get those eggplants sliced into half inch rounds.
Spice It Up: Next, mix those aubergine slices in olive oil, salt, and pepper.
Ready to bake: Spread them in a single layer on a baking sheet, then slide them into the oven for 20- 25 minutes.
Feta Crumble Time: While the Eggplant Baked , prepare the feta crumble. Combine feta, parsley, mint, garlic, lemon juice, olive oil, and breadcrumbs in a bowl.
The Grand Finale: Slather that feta crumble on the baked aubergine slices and bake for another 10- 15 minutes. Let it cool slightly, and there you have it!
Now, onto the ingredients. Get ready for a flavor explosion!
Ingredients & Equipment: Let's Get This Party Started!
Alright, so you fancy a bit of baked eggplant , do you? brilliant choice! it's proper tasty and surprisingly easy.
We're making a mediterranean baked eggplant with herbed feta crumble , so grab your aprons! honestly, even if you're not a "chef," you can totally nail this.
Let's look at everything you'll need.
Main Ingredients: The Heart of the Matter
Okay, key bits first. This will be a Vegetarian Eggplant Main Course you won't forget. The quality of your ingredients truly matters, so let's get down to it.
- Eggplant: 2 medium globe eggplants (about 1.5 lbs or 680g ). You want them firm with shiny, smooth skin, not squishy at all, you know? The key is to get the best out of it.
- Olive Oil: 2 tablespoons . This is the good stuff, extra virgin! It adds so much flavor.
- Salt: 1 teaspoon . A good pinch is what makes it.
- Black Pepper: ½ teaspoon . Freshly ground is best!
For the Herbed Feta Crumble , we'll need:
- Feta Cheese: 4 ounces ( 113g ), crumbled. Go for a good quality Greek feta in brine. It makes all the difference!
- Fresh Parsley: ¼ cup , chopped. Fresh is a must!
- Fresh Mint: ¼ cup , chopped.
- Garlic: 2 cloves , minced. I'm a garlic fiend, so I sometimes sneak in an extra one.
- Lemon Juice: 1 tablespoon . Freshly squeezed, of course!
- Olive Oil: 1 tablespoon .
- Red Pepper Flakes: ¼ teaspoon (optional). For a bit of a kick!
- Breadcrumbs: 2 tablespoons . Panko breadcrumbs give a lovely crunch, but regular ones will do in a pinch.
Seasoning Notes: A Flavour Symphony
Spices are where the magic happens. I promise!
Our essential spice combo is simple: salt, pepper, garlic, and those lovely fresh herbs. They bring out the best in the eggplant bake .
Lemon juice and red pepper flakes are our flavor enhancers. That little bit of zing and heat? Chef's kiss!
If you're out of fresh herbs, dried ones can work in a pinch, but use about half the amount. A little Easy Baked Eggplant Recipe hack, just for you.
Equipment Needed: Keeping It Simple
You don't need fancy gadgets to make some banging Parmesan Eggplant Recipes . Promise!
- Large baking sheet: For roasting the eggplant slices.
- Parchment paper: (Optional) Makes cleanup a breeze, honestly.
- Large bowl: For tossing the eggplant.
- Small bowl: For mixing the feta crumble.
- Chef's knife: For slicing the eggplant and chopping the herbs.
- Cutting board: To protect your work surface.
Don't have a baking sheet? a large oven safe dish will do. no parchment paper? just grease the baking sheet well.
The key is to get it done! this eggplant baked masterpiece is worth it.
Alright, let's chat about baked eggplant ! seriously, it's way easier than you think, and the possibilities? endless. i've had my share of soggy eggplant disasters, so trust me, i've learned a thing or two.
Prep Like a Pro: Mise en Place Matters
Right then. before you even think about turning on the oven, get your act together. this is your essential mise en place .
Dice and slice. it's french, fancy talk for having everything ready to go. trust me, you'll thank me later.
- Eggplant, Feta, Herbs: Prepped! This will streamline everything and avoid that "Oh my gosh, I forgot the garlic!" moment mid-bake.
- Organisation Tips: Line your baking sheet with parchment paper for easy cleanup. You know, saving time and effort.
- Safety First: Mind your fingers when slicing the eggplant! Sharp knives are your friend, but also your enemy.
Let's Get Baking: step-by-step Goodness
Okay, here's the deal, easy peasy:
- Heat that oven: Preheat your oven to 400° F ( 200° C) . Get it nice and toasty!
- Slice it up: Cut your eggplant into ½-inch rounds. Not too thick, not too thin!
- Oily goodness: Toss the eggplant slices with 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Don't be shy!
- Sheet time: Spread the slices on your baking sheet. Avoid a scrum. Make sure it's not crowded! We want them nicely browned, not steamed.
- First bake: Bake for 20- 25 minutes . Flip halfway through. This will let them soften.
- Feta time: Mix 4 ounces of crumbled feta with ¼ cup chopped parsley, ¼ cup chopped mint, 2 minced garlic cloves, 1 tablespoon lemon juice, 1 tablespoon olive oil, ¼ teaspoon red pepper flakes (optional), and 2 tablespoons breadcrumbs.
- Feta Top: Load the feta crumble on the eggplant slices. Make sure it's generously loaded!
- Second Bake: Bake for 10- 15 minutes , until golden and bubbly.
Visual Cues: The feta should be golden brown and the eggplant tender.
Pro Tips: Level Up Your Baked Eggplant Parm
Alright, here are some tricks to elevate your Mediterranean baked eggplant game.
- Salting it out: Salting the eggplant before baking draws out moisture. It means a less soggy result. Let it sit for 30 mins.
- Fresh Herbs: Fresh herbs make the feta crumble sing. Seriously . Dried herbs are just…sad.
- Don't burn it: Watch the feta closely! It can go from golden to burnt very quickly.
The most common mistake? Overcrowding the pan! Honestly, It's a crime against deliciousness. Baked egg plant needs space to breathe and brown.
You can prep the feta crumble ahead of time. just store it in the fridge. that way, you are organized.
The result? a flavourful vegetarian eggplant main course , a healthy mediterranean eggplant recipe , a great eggplant bake or easy baked eggplant recipe if you are searching for an easy baked eggplant recipe .
Whether it's a simple eggplant baked dish or parmesan eggplant recipes ! enjoy!
Alright, let's talk about this mediterranean baked eggplant with herbed feta crumble . it's not just a recipe; it's an experience, innit? before you dive in, here are a few extra bits and bobs to ensure your baked eggplant turns out absolutely smashing.
I've learned a few things the hard way, so you don't have to!
Recipe Notes: The Nitty Gritty
This isn't just about following instructions. It's about making the recipe your own. You know?
Serving it Up: Presentation is Key
Right, you've got this amazing eggplant bake . now what? think about plating! a simple drizzle of balsamic glaze can elevate the look.
Fresh herbs scattered on top always look fancy. serve the mediterranean eggplant recipe as a proper vegetarian eggplant main course with some fluffy couscous, or even alongside a grilled lamb chop if you're feeling carnivorous.
Trust me, a crisp glass of sauvignon blanc goes down a treat with this too. oh my gosh, it is truly delightful.
Storage Secrets: Keep it Fresh
So, you've made a baked eggplant masterpiece, but there are leftovers. no worries! just pop it in an airtight container and it'll be grand in the fridge for up to 3 days.
Make sure it's properly cooled first . for reheating, a quick blast in the microwave will do, but for the best results, reheat it in the oven.
This way, the feta gets nice and bubbly again. i would not freeze this recipe. freezing will negatively impact the integrity of the eggplant.
Variations: Get Creative
Fancy a change? this recipe is seriously flexible. want a parmesan eggplant recipe that's a bit different? add a layer of tomato sauce before the feta crumble.
For a healthy eggplant recipe , skip the breadcrumbs or use whole wheat ones. the best seasonal ingredient swap is to use summer cherry tomatoes on top, alongside the feta.
Nutrition Talk: Goodness Inside
Okay, so here's the lowdown. this easy baked eggplant recipe is surprisingly good for you. eggplant is packed with fibre, and feta adds a protein punch.
Just be mindful of the salt content, especially if you're watching your sodium intake. roasted eggplant with feta also gives you a healthy dose of vitamins and minerals.
It really is a winner.
Honestly, baking eggplant is easier than it looks. don't be intimidated! just follow the steps, have a bit of fun, and you'll end up with a dish that's both delicious and impressive.
Get in the kitchen, give it a go and let me know how you get on! i'm sure eggplant baked with a little love, will be a success.
Frequently Asked Questions
How do I stop my baked eggplant from being soggy?
Nobody wants a soggy bottom, especially not on their baked eggplant! The trick is to draw out excess moisture beforehand. You can achieve this by salting the eggplant slices and letting them sit for about 30 minutes before baking. Pat them dry with paper towels before tossing with oil and spices.
This helps them crisp up beautifully in the oven, like a proper chip.
Can I prepare this baked eggplant recipe ahead of time?
Absolutely! You can slice and salt the eggplant a day in advance and store it in the fridge, ready to go. You can also prepare the feta crumble ahead of time and store it separately in the fridge. Just remember to bring the feta crumble to room temperature before topping the eggplant for even cooking.
A little forward planning is a cracking idea.
What other veggies go well with baked eggplant?
Baked eggplant is a versatile player in the vegetable orchestra! It pairs beautifully with roasted bell peppers, zucchini, onions, and tomatoes. Consider roasting a medley of Mediterranean vegetables alongside the eggplant for a colourful and flavourful dish.
You could even toss in some chickpeas for added protein, giving it a bit of oomph. Proper good stuff.
Is there a vegan version of this baked eggplant recipe?
Yes, you can easily make this a vegan friendly dish! Simply substitute the feta cheese with a vegan feta alternative (made from tofu or nuts). Ensure that the breadcrumbs you use are also vegan friendly. With those simple swaps, you've got a plant based beauty ready to go. Bob's your uncle!
How should I store leftover baked eggplant?
Leftover baked eggplant should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it in the oven at a low temperature (around 300°F/150°C) or gently microwave it. Keep in mind that the feta crumble may soften slightly upon reheating. It'll still be tasty though.
Better than a poke in the eye with a sharp stick!
Is baked eggplant healthy? What are the nutritional benefits?
Baked eggplant is a relatively healthy dish, packed with fiber, vitamins, and antioxidants. Eggplant itself is low in calories and a good source of dietary fiber. The addition of olive oil and herbs provides healthy fats and added flavour.
The feta cheese contributes protein and calcium, but it's also relatively high in sodium, so portion control is key. A balanced diet is all about moderation, innit?
Mediterranean Baked Eggplant With Herbed Feta Cr
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 280 |
|---|---|
| Fat | 18g |
| Fiber | 5g |
