Eggplant, Or aubergine, is actually in the berry family but better known as a popular vegetable that can be baked, air-fried, grilled or more. It is made into soups, salads, main dishes, side dishes, and blends well with numerous other vegetables and cheeses.
Originating in China and India, eggplants have been around for thousands of years and come in all sizes and shapes, as well as a variety of colors, though purple is the most widely known. It arrived in the United States even more the colonists, as early as the 1500s
The eggplant family is one of the largest and most diverse of the vegetable plant families. The size and shape of the plants and the size and shape of the fruits vary tremendously, the purple eggplant is the most popular and grows well in tropical climates.
Here’s a recipe for eggplant and Feta with an easy to make tomato sauce if they also are bursting in your garden. Otherwise, canned tomatoes can be substituted, but it won’t taste quite as good.
Eggplant, feta and tomato sauce
Slice eggplant lengthwise in half; score all over in a criss cross pattern, but do not cut through skin. The skin is edible, not necessary to peel.
Heat oven to 400 degrees. Brush eggplant with olive oil, sprinkle with salt.
Bake open-face face down, each half in a separate baking dish, or side by side if in a single dish.
Bake for 45 minutes, until soft.
In the meantime, Heat ¼ Cup olive oil in large pan, add 5 cloves of sliced garlic.
Add: 2 Cups chopped tomatoes, ½ bunch chopped basil, 1 teaspoon pepper.
Simmer sauce simmer 15 minutes; add 2 t. sugar and 1 t. balsamic vinegar.
Pour sauce over eggplant and crumble 3 oz. Feta cheese on top. Bake another 15 minutes until sauce bubbles. Enjoy.
More Recipes from Muriel HERE
