Friday, September 30, 2011

Eggplant & Tomatoes

I've been bad about cooking. Very bad. But what can I say, just as some days (or weeks) I feel the sudden urge to cook or bake, there is others when I feel reluctant to do so.

This has been one of those weeks.

All week long I have been in the "I would much rather order in or buy a salad somewhere" mood. Except for Tuesday. Tuesday was a good day cooking-wise.

I recently came across a recipe of breadless bruschetta on Smitten Kitchen. Eggplant, tomatoes and cheese. My immediate thought, "I need to make this asap." And I did. Less than a week after reading the post on SK, I made my own.

I made a few alterations (which coincidentally were the same thing that SK recommended) since I didn't have all the ingredients. Turns out, the substitutions were delicious.

This eggplant based open-faced-sandwich is a perfect appetizer, side or light supper. Try it!

Eggplant with Diced Tomato and Feta (adapted from Smitten Kitchen)
  • 1 tablespoon olive oil + 2 teaspoons
  • 1 large eggplant, in 1/3 inch slices
  • 2 large tomatoes, diced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1 1/2 tablespoons drained capers
  • 3 tablespoons fresh parsley leaves, minced
  • 2 tablespoons white wine vinegar
  • S & P
  1. Preheat the oven to 425 F. Coat a rimmed baking sheet with olive oil using a brush or paper towel. Place eggplant slices on baking sheet in a single layer. Season with S & P. Place in oven and roast for 25-30 minutes. Flip eggplant slices and check underside to see if it is browned, blistery and puffy. If not, roast a little longer.
  2. Once cooked, flip eggplant and season other side with S & P. Return to oven and roast for 10-12 more minutes. Again, check to see that slices are done.
  3. Meanwhile, combine tomatoes, feta cheese, onion, capers, parsley, and vinegar in a large bowl. Season with S & P. Add 2 teaspoons olive oil.
  4. Place eggplant slices on plate and top with tomato melange. Serve immediately.

No comments:

Post a Comment