I can’t think of a better accompaniment to feta cheese than another Mediterranean mainstay: eggplant. For this recipe, I roast eggplant and top it with sliced sheep’s milk feta cheese. The softness and earthiness of the eggplant is contrasted by the saltiness and tougher texture of the cheese. Enjoy!
Eggplant: lowers LDL (bad) cholesterol with its chlorogenic compound, is anti-carcinogenic due to its antioxidant nasunin content, is a great source of dietary fiber, protects against colon cancer, and is a great source of vitamin A, B vitamins, folate and vitamin C.
Open Face Eggplant & Feta Melt
- 1 large eggplant
- 1 tablespoon olive oil
- Salt and pepper
- 3 ounces light feta cheese
- 1 tablespoon chopped fresh parsley
- Juice of half a lemon
- Red pepper flakes
- Set the oven to 400 degrees Fahrenheit.
- Cut off the stem of the eggplant and slice the eggplant lengthwise in half. Place eggplant halves skin-side down on a baking sheet, cut diagonal marks along the flesh to help with cooking, drizzle with olive oil and season with salt in pepper. Place into oven for 15-20 minutes, or until the top has browned and the eggplant is tender throughout.
- Serve the eggplant and squeeze lemon juice, crumble or chopped feta cheese, season with red pepper flakes and garnish with chopped parsley.
- Enjoy!
Adapted from Glow Kitchen
