Mini Eggplants with Tomato Feta Sauce. Great recipe for Mini Eggplants with Tomato Feta Sauce. Inspired by a similar dish from my mother in law. She used large sliced eggplants and fried them where I used mini eggplants and prpared them in a lighter way by roasting them in oven.

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Add the parsley and sprinkle in the vinegar. Sprinkle the crumbled feta over the eggplants, cover the skillet, and continue cooking another five minutes, until the feta is almost melted. Eggplant, tomatoes, and feta cheese are three ingredients that are ubiquitous to Greek cuisine, and this dish of melitzanes me feta (eggplant with feta) brings them together beautifully. You can prepare Mini Eggplants with Tomato Feta Sauce using 11 ingredients and also 5 steps. Right here is how we accomplish.

Components of Mini Eggplants with Tomato Feta Sauce

Detaile. 20 of mini eggplants (approximately).
Instructions. 1 1/2 cups of grated fresh tomatoes or slightly more.
Step by step. 2 tsp. of Tomato paste.
Instructions. 1/4 tsp. of Sugar (approximately).
Directions. 4 tbs. of cup olive oil.
Detaile. 2 of garlic cloves finely diced.
Directions. 1 tbs. of Fresh basil chopped.
Detaile. 1 tbs. of Fresh parsley chopped.
Instructions. 1/2 tbs. of Fresh thyme chopped.
Instructions. to taste of Salt and pepper.
Step by step. 1/2-3/4 cup of crumbled feta cheese.

Slices of eggplant are first pan-fried and then layered with a tomato-herb mixture; the dish is then topped with feta and baked until golden and bubbling. Heat the olive oil on a medium heat in a pan with a large surface area, then add the garlic. Cook for a couple of minutes (don't brown the garlic), then add the chopped tomatoes, herbs and salt and pepper. In another bowl beat the egg, add the crumbled feta and the yogurt and mix well.

How To Make Mini Eggplants with Tomato Feta Sauce

Preheat oven to 400F or 200C on regular bake or convection bake if available. Cut stems off eggplants. Cut bigger ones in half leaving smaller ones whole. Line a shallow baking pan with parchment paper. Toss eggplants with with half the olive oil and lightly season with salt and pepper. Place on pan cut side down. Bake on lower rack for approximately 8 - 10 minutes or until fork tender. Do not over cook. Remove from oven and set aside..
Grate tomatoes,measure approximately 1 1/2 cups or slightly more, chop herbs and finely dice garlic. Crumble or grate feta cheese into bowl. Set these aside. Cut extra herbs and reserve separately to use for garnish..
In a large skillet. Heat olive oil on medium high heat. Stir in garlic and immediately add tomatoes. Simmer for half minute than stir in tomato paste, sugar, salt, pepper and herbs. Continue simmering until sauce has just thickened. Test for salt and add more if needed. Remove from heat and set aside..
Place half the roasted eggplants onto platter. Top with half of sauce and feta cheese. Place remainder of eggplants and finish with sauce and feta. Drizzle lightly with olive oil and garnish with reserved chopped fresh herbs. ENJOY!.
Larger eggplants can also be used. Dice into even chunks and proceed with recipe..

They can slightly overlap each other. Spread tomato sauce once again and sprinkle with ¼ cup of Gruyere cheese. Drizzle each slice with olive oil and then put about a teaspoon (or two) of crumbled feta on each. EASY Stuffed Mini Eggplants ~ are brimming with sautéed onions, fresh tomatoes, chopped eggplant, sundried tomatoes, basil, and breadcrumbs. Topped off with grated pecorino cheese, baked until they are golden and tender, making these Italian mini eggplants savory and light!

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