Grilled Eggplant With Tomato And Feta Cheese

This Vegetarian addiction is a finely balanced combination of eggplant, tomatoes, and feta, all infused with fresh basil and extra virgin oil.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings


1 large eggplant
3 large tomatoes to match the diameter of the eggplant
0.4 lbs Bulgarian feta cheese crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
1/2 tbs extra-virgin olive oil
1/2 tbs extra-virgin olive oil


1. Cut the eggplant crosswise to ½” thick rounds. Season lightly with salt and leave them for 30 minutes on a side until the water has come out of the eggplant.

2. 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.

3. Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, and 1 teaspoon salt in an emersion blender until smooth.

4. Cut the tomatoes crosswise to 1/4″ thick rounds.

5. 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.

6. Preheat the oven to 400F.

7. Drizzle some olive oil on top of each stuck and bake for 15 minutes.

Recipe from


Luscious Beet Salad with Toasted Pumpkin Seeds

3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar
¾ teaspoon Dijon mustard

¼ teaspoon freshly ground pepper

1 tablespoon finely chopped fresh basil
4 large beets with greens

¼ cup pumpkin seeds, toasted
1 bunch beet greens

3 cups fresh arugula, washed and spun dry
2 scallions, finely chopped

¼ pound feta cheese
Place all dressing ingredients in a jar and shake well and set aside.  Remove greens from beets.  Wash beets and place in a large pot covered with water, bring to a boil.  Lower heat and simmer until beets are fork tender (about an hour).  Set aside to cool.  Toast pumpkin seeds by placing seeds in a dry skillet over medium heat.  Move the skillet back and forth over the heat with one hand; stir the seeds using a wooden spoon with the other hand.  This will toast the seeds evenly and prevent burning.  When seeds begin to puff up and give off a nutty aroma they are ready.  Remove seeds from skillet and set aside.  To prepare beet greens, put them in a 30-60-second dive into boiling water then out. Squeeze excess water out of the cooked beet greens and chop.  Peel beets by holding under a trickle of cold water and pushing the skins off with your fingers. Cut into small cubes.  Put cubed beets, greens, arugula, toasted pumpkin seeds and scallion in a salad bowl.  Pour dressing over salad and toss gently.  Crumble feta cheese on top.  Serve at room temperature or chilled.  Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad.  Makes 6 servings.  From Feeding the Whole Family by Cynthia Lair.


Spinach and Scape Frittata

3 Tbsp. olive oil

10 eggs
1 cup (1/2 lb.) chopped raw spinach

1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil

1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Adapted from dakotagarlic


Sicilian Caponatina

Serves 6 to 8.  Serve with slices of freshly toasted garlic crostini.

3 whole eggplants

½ c. raisins

3 stalks celery

2 Tbsp. sugar

½ onion

1 tsp. chopped parsley

½ c. olive oil

1 tsp. salt

10 whole green olives, sliced

¼ tsp. red pepper flakes

1 Tbsp. capers

1 Tbsp. fresh oregano

12 oz. Tomato sauce

1 Tbsp. fresh tarragon

2 Tbsp. red wine vinegar

8 to 10 basil leaves, chopped

Peel eggplant and chop into ½ inch cubes.  Dice celery and onions.  In a large skillet, heat olive oil over medium heat.  Add eggplant, celery, and onions.  Cook 12 to 15 min.  Add olives, capers, tomato sauce, vinegar, raisins, sugar, parsley, salt and red pepper flakes.  Stir thoroughly and remove from heat.  Cool in fridge for 1 hr.  Serve garnished with fresh oregano, tarragon, and basil.

Taken from The Herb Companion, January 2009 issue.

Roasted Eggplant and Feta Dip

Active Time: 40 min.

To Make Ahead: Cover and refrigerate for up to 2 days

Makes 12 servings, about ¼ c. each.

If the dip is bitter, you can remedy that with a little sweetener.  Serve with Toasted Pita Chips or as a sandwich spread.

1 medium eggplant (about 1 pound)

2 Tbsp. lemon juice

¼ c. extra-virgin olive oil

½ c. crumbled feta cheese, preferably Greek

½ c. finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeno, seeded and minced (optional)

2 Tbsp. chopped fresh basil

1 Tbsp. finely chopped flat-leaf parsley

¼ tsp. cayenne pepper, or to taste

¼ tsp. salt

Pinch of sugar (optional)

Position oven rack about 6 inches from the heat source; preheat broiler.  Line a baking pan with foil.  Place eggplant in the pan and poke a few holes all over it to vent steam.  Broil the eggplant, turning with tongs every 5 min., until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 min.  Transfer to a cutting board until cool enough to handle.  Put lemon juice in a medium bowl.  Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.  Add oil and stir with a fork until the oil is absorbed.  (It should be a little chunky.)  Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.  Taste and add sugar if necessary.

Taken from Eating Well magazine October 2008.

Roasted Beets with Goat Cheese & Pomegranate Dressing

The pomegranate dressing has a sweet-and-sour quality that gives the beets a nice flavor, and the goat cheese adds a tangy note.  Roasting beets develops the sugars and makes them not only sweet but also full flavored.  I recommend beets that are around two to two-and-a-half inches in diameter.  Once the beets are cooked, they keep refrigerated for several days and stay nicely in the vinaigrette for 3-4 days.

6 to 8 medium beets, scrubbed, stem ends trimmed

1 c. oil

½ c. pomegranate juice

¼ c. rice vinegar

2 shallots (or scallions), finely chopped

2 tsp. sugar

1 tsp. salt

½ tsp. freshly ground black pepper

¼ c. thinly sliced fresh basil for garnishing

8 oz. Goat cheese, crumbled for garnishing

Wrap each beet individually in aluminum foil and arrange in insert of 5-to7-quart slow cooker.  Cover and cook on high for 5 hours, until tip of knife inserted into thickest part of beet goes in without any resistance.  Remove beets from slow-cooker insert and allow them to cool.  Unwrap beets and slip skins off with a sharp paring knife.  Cut beets into wedges and transfer to bowl.  Whisk together oil, pomegranate juice, vinegar, shallots, sugar, salt, and pepper in mixing bowl.  Pour mixture over beets and toss to coat.  Marinate beets for at least 2 hours or up to 3 days.  Drain beets and arrange on serving platter and sprinkle with basil and goat cheese.  Serves 6-8.

Found in Slow Cooker: The Best Cookbook Ever by Diane Phillips.

Pesto Salad Dressing

Makes about 1 1/2 cups

1/2 c. pesto

1/2 c. yogurt

1/4 to 1/2 c. water

freshly ground sea salt and black pepper

Place all the ingredients in a 1-pint Mason jar and shake to combine well, or whisk them together in a small bowl. Start with 1/4 cup water and add up to 1/4 cup more, or until desired consistency is reached. Season to taste with salt and pepper. This weill keep in the refrigerator for a week or so.

Use it on salad or drizzle on tomatoes. You can even omit the water and use it as a dip for raw veggies.

Recipe from Simply Sugar & Gluten-Free by Amy Green