Roasted Eggplant with Feta, Tomatoes and Herbs
This roasted vegetable dish is an unusual and delicious way to enjoy end-of-Summer produce, and the prep is quick and easy. It makes a wonderful Vegetarian main or a good accompaniment to a piece of grilled steak. This recipe makes two servings but can easily be doubled.
PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes
1 large eggplant
1 small yellow onion, chopped
3 cloves garlic, minced
4 ounces Feta cheese, crumbled
1 1/2 cups store-bought marinara sauce
Splash of dry white wine
4 ounces olive oil, divided
Small handful of freshly chopped basil or Italian parsley
Salt and pepper, to taste
Preheat oven to 375 F.
Heat 1 tablespoon olive oil in a heavy skillet to medium-high on the stove top. Add onion and cook, stirring occasionally, for 3-4 minutes, or until the onions become fragrant and begin to brown slightly on the edges. Add garlic and cook for 2 more minutes. Deglaze the pan with a splash of white wine, making sure to scrape up the brown bits from the bottom of the pan with the back of a wooden spoon. Stir in marinara sauce and remove from heat.
Drizzle the bottom of an 8" x 8" baking dish with olive oil. Slice eggplant in half lengthwise and make criss-cross patterns across the flesh of the eggplant halves with a paring knife. Place eggplant, flesh side up, in the baking dish. Season with salt and pepper.
Ladle sauce mixture over the top of the eggplant. Sprinkle cheese over the top of the sauce. Bake for 45 minutes-1 hour, or until the eggplant becomes fork-tender. Remove from oven and let stand for a few minutes before garnishing with herbs and serving.