Roasted eggplant with crispy onions and feta cream
This pretty vegetarian dish by Katie Caldesi is a lovely side dish. Add a soft-boiled egg or two for extra protein, or pair it with roasted chicken, seared steak, or grilled tofu to make it a meal.
Ingredients
- 2 lbs eggplant
- 2 tsp harissa paste
- 4 tsp olive oil
- 5 oz red bell peppers
- 6 oz red onions roughly sliced
- 1 cup feta cheese or goat cheese
- 1 cup Greek yogurt (0% fat)
- 2 tbsp fresh cilantro or fresh mint optional
- salt or ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplant into long wedges, about 1/2" (2 cm) at the widest part. Then, cut across, but not through, the wedges in a series of shallow cuts about 1/2" (2 cm) apart. Put eggplant in a roasting dish.
- Separate 1 tbsp per serving of yogurt into a small bowl. Add the harissa and 1/2 of the oil. Mix and brush over eggplant.
- Slice the red pepper and put it into the baking dish and drizzle over the remaining 1/2 of oil.
- Season with salt and pepper and bake for 20-25 minutes until the eggplant is lightly browned and cooked through.
- Meanwhile, cook the onion in a frying pan over medium heat for at least 10-15 minutes to caramelize. Stir frequently and season to taste while the onion cooks. Remove from heat when browned and crisped.
- While everything is cooking, mash the rest of the yogurt and the feta cheese together with a fork to make the feta cream.
- On each plate, create a base of the feta cream, then portion out the roasted veggies. Top with optional fresh herbs.
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