Comments on: Roasted Eggplant with Tomato and Feta

By: S

Wed, 10 Aug 2011 22:12:10 +0000

I had some eggplants from MY CSA (in Oregon) and some leftover feta, and this is what Google told me to make for dinner yesterday. I added a summer squash and a couple of cloves of garlic, and it was terrific. The chickpeas got deliciously chewy, and the balances of flavors and textures was just great. We served it over plain pearled couscous, which was a really nice match. Thanks for writing us a great dinner!

By: Lady Amalthea

Lady Amalthea — Fri, 15 Jul 2011 23:58:05 +0000

What a lovely combination of flavors! In fact, it looked so good I added some chicken stock, pureed it and made a soup! Here’s my version:

http://noshesthoughtsreves.blogspot.com/2011/07/summer-roasted-tomato-and-eggplant-soup.html

By: Stacie Shepp

Stacie Shepp — Fri, 10 Sep 2010 17:03:57 +0000

We’ve got eggplant in the garden so this is perfect. Love how you include the nutritional information. Thank you!

By: Samantha

Samantha — Tue, 13 Jul 2010 20:34:56 +0000

Thank you for contributing to my latest addiction— chickpeas!

By: roni

roni — Fri, 09 Jul 2010 00:21:16 +0000

Isabella – the basil does cook down but with the feta it makes this great flavor over the veggies. Without the feta you may just want to toss the fresh leaves after roasted. Just a thought. :)

By: Isabella

Isabella — Thu, 08 Jul 2010 20:22:43 +0000

I omitted the feta and added onion and garlic. It was delicious. The only thing I found was that I was unable to taste (or even see) the basil after I cooked it.

By: Jenny

Jenny — Wed, 07 Jul 2010 17:00:21 +0000

Your pictures look yummier than the google pics! I’m in a CSA in Delaware and we seem to get a lot of the same veggies, so your blog will be great inspiration!

I saw a post on Apartment Therapy asking what folks do with their chard and spinach, and one of the recipes was for a pie that used feta too. Thought maybe it would be helpful :)

http://www.apartmenttherapy.com/boston/recipe-roundup/chard-kale-and-spinach-what-to-do-with-hearty-greens-054508

By: billie

billie — Wed, 07 Jul 2010 16:37:43 +0000

this looks delicious, healthy and easy to make. Thanks for sharing! Can’t wait to try!

By: Valerie

Valerie — Wed, 07 Jul 2010 16:26:58 +0000

This looks lovely! No one in my family eats chick peas (except in humus) or eggplant. I love eggplant. I am not a huge fan of basil but a little wouldn’t be bad.

By: FoodontheTable

FoodontheTable — Wed, 07 Jul 2010 15:21:42 +0000

This looks delicious! I love your series on feta. I hope you will come link up to No Whine Wednesday!

By: roni

roni — Wed, 07 Jul 2010 14:34:47 +0000

No problem! :)

By: Lori McHugh

Lori McHugh — Wed, 07 Jul 2010 14:07:00 +0000

I just discovered when I went to print the page, that it printed the recipe beautifully (without the pictures), which is exactly what I wanted – thanks!

By: roni

roni — Wed, 07 Jul 2010 13:57:46 +0000

Lori – Have you tried to print? It should automatically print a printer friendly version (only recipe no pictures). Let me know how you make out!

By: Lori McHugh

Lori McHugh — Wed, 07 Jul 2010 13:56:03 +0000

What a wonderful recipe – I’m making this tonight!

I have a suggestion: Would it be possible to put a “print” link on your recipe pages so we can have a print-friendly page?

By: Michelle

Michelle — Wed, 07 Jul 2010 03:28:26 +0000

On the menu later this week is a Weight Watchers recipe for “Provencal Style Vegetable-Chickpea Stew,” but what it really is is ratatouille with chickpeas, very similar to what you just made. :) Only I decided to forgo the eggplant for cost reasons, but I’ve got everything else!

By: Liz

Liz — Wed, 07 Jul 2010 02:28:33 +0000

Really digging these new recipes. Love greek/mediterranean flavors! Have been looking for quick/easy recipes to get myself out of a rut and into some new flavors…yum!

By: Reinaldo

Reinaldo — Wed, 07 Jul 2010 02:22:10 +0000

This looks yum! I’ll try it in the weekend, I have never tried eggplant actually, so it will be my first time