Mediterranean Baked Eggplant Dinner Recipe

About this recipe

This hearty Mediterranean-inspired baked eggplant dish is perfect for dinner. Packed with roasted vegetables, creamy feta, and fresh herbs, it’s a satisfying meal for solution seekers.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 Ml Extra Virgin Olive Oil With White Truffle Slices, 100Ml
• - Mantova Extra Virgin Olive Oil Spray
• 1 Block Greek Feta Cheese 900g
• - Sunita Lemon Juice Organic
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Halve 1 large eggplant lengthwise and brush all sides with 2 tsp olive oil. Place the halves, cut side down, on a baking sheet.
3. 3. Bake the eggplant for 25 minutes. Meanwhile, peel and quarter 1 medium onion, peel 3 cloves of garlic, and cut 1 red bell pepper into large chunks.
4. 4. Brush the onion, garlic, and red bell pepper pieces with 1 tsp olive oil. Add them to the baking sheet with the eggplant and bake for an additional 25 to 30 minutes, or until all the vegetables are tender.
5. 5. Remove the vegetables from the oven and let them cool slightly. Scoop out the flesh of the eggplant and chop it roughly along with the roasted onion, garlic, and red bell pepper.
6. 6. In a mixing bowl, combine the chopped vegetables with 4 oz crumbled feta cheese, 2 tbsp chopped parsley, 1 tsp dried oregano, 2 tsp lemon juice, and a pinch each of salt and pepper. Mix well.
7. 7. Serve the mixture warm as a main dish, garnished with additional parsley if desired.