Roasted Eggplant with Feta and Walnuts
Easy Roasted Eggplant with Feta and Walnuts recipe is a versatile and simple eggplant recipe that can be ready in less than 30 minutes. You can substitute feta cheese with goat cheese and the walnuts with pine nuts or pecans.
This eggplant dish can be served as a side alongside grilled meats, fish, or other roasted vegetables, or as an appetizer with crusty bread or pita.
Yield: Serves 4
- 2 large eggplant, sliced into 3/4 inch thick rounds
- extra virgin olive oil
- 1/2 cup chopped walnuts
- 1/2 cup crumbled Feta cheese
- dried oregano
- salt and black pepper to taste
Place the eggplant slices in a strainer and toss with 2 teaspoons salt. Let drain for 1 hour.
Rinse the eggplant under cool water and thoroughly pat dry with paper towels.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, add the eggplant slices in a single layer. Sauté for 5 minutes on each side until soft and golden, adding about 1-2 tablespoons of olive oil per batch.
Arrange the eggplant slices on the baking sheet in a single layer. Top with walnuts and feta cheese. Sprinkle with black pepper and oregano.
Bake until golden, about 10-12 minutes. Serve warm or at room temperature.
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