Put fresh garden flavors on your table with this easy-to-make side dish that is sure to satisfy. The bold, Mediterranean flavors of this recipe will have you wondering how it can be so robust and still so light. The softened eggplant is hearty and a great base for the herbs and acid from the fresh tomatoes. The feta softens up just a bit and adds just the right amount of saltiness. If you don’t have white wine, you could substitute a quarter cup of chicken stock and get similar results.
In truth, this dish was created from ingredients that were leftover from a client shoot. There were more baby eggplants and tomatoes than needed, but we weren’t quite sure where to go with them. We already had roasted chicken planned and thought this would be a great side dish. It was the perfect addition that night, but we have continued to make this dish many times since then.
savour... using what you’ve got
TOMATO, EGGPLANT, AND FETA BAKE
- 3 baby eggplants
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 teaspoon fresh oregano, chopped + more for garnish
- ¼ teaspoon red pepper flakes
- pint cherry tomatoes, cut in half
- 4 ounces feta cheese, crumbled
- salt and pepper to taste
- Preheat oven to 375˚F.
- Slice the baby eggplant about ¼ inch thick.
- Add olive oil to a large skillet over medium heat. Add garlic to the oil and sauté for 1 minute. Add wine, oregano, red pepper flakes, and eggplant slices and cook until softened, but not mushy (about 5-7 minutes).
- Add tomatoes and cook for 1-2 more minutes. Toss with feta cheese and taste for seasoning. Add salt and pepper as desired.
- Pour the mixture into a large baking dish or divide it among several smaller baking dishes.
- Bake for 10-15 minutes or until cheese begins to brown.
- Remove from the oven and cool slightly. Garnish with fresh oregano just before serving.