The recipe is as simple as layering the ingredients in a baking dish and popping in the oven. The result is a creamy and flavorful mixture that is perfect to serve as an appetizer or side dish. If fairy tale eggplants are not available, feel free to substitute the slender Japanese style eggplants. Recipe adapted from thespruceeats.com.
Ingredients
- 8 ounces Fairy Tale eggplants, trimmed and halved lengthwise
- Pinch kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 1 tablespoons finely chopped fresh mint
- 1 clove of garlic, minced, or 1 rehydrated Maranatha Farm Crushed Garlic Coin
- 1 1/2 ounces feta cheese, crumbled
- Splash of red wine vinegar, or balsamic vinegar
Method
- Preheat the oven to 425 F. Arrange the eggplants cut-side up in a baking dish just large enough to hold them in a single layer.
- Sprinkle the eggplant halves with a pinch of salt. Drizzle evenly with half of the olive oil. Sprinkle evenly with the chopped mint, crushed garlic, and then the feta cheese. Drizzle with the remaining olive oil.
- Roast the eggplants in the preheated oven for 30 to 35 minutes, or until the eggplant is tender and the feta is golden brown in spots. Drizzle with a splash of vinegar to brighten the flavors. Serve warm.