I had two cute eggplants from the farm pickup last week and I thought to myself... "self.. I bet eggplant and feta would go REALLY good together. Especially with some tomato. Oh! and I have Basil!"
So I googled "Feta Eggplant" and look at all the pretty pictures. Noticing that some recipes had chickpeas, I devised my plan! 🙂
The result was, honestly, better then I expected! The feta roasted up and melted over everything mixing with the basil creating this wonderful flavor. Add in the awesome texture from the soft eggplant, yummy chickpeas, sweet tomatoes and there you have it!
Ingredients
- 2 Small Eggplants cut into small chunks
- 1 teaspoon (5g) olive oil
- Kosher Salt
- About 1 cup Grape Tomatoes halved
- About 1 cup Fresh Basil Leaves chopped
- 1 15oz can Chickpeas (Garbanzo Beans) drained and rinsed
- ½ cup (68g) of Crumbled Feta
Instructions
Preheat the oven to 475 degrees
Prep all the ingredients.
Toss everything in a bowl until well coasted and mixed.
pour into a casserole dish.
Bake for 30 minutes tossing once or twice during cooking.
Now you can eat it straight up, put it in a pita, on a wrap or serve it on a bed of baby spinach like I did. 🙂
I'm splitting this into 3 servings about 1 cup each but you could use this as a side dish instead of a main course and get a lot more servings out of it.
FULL DISCLOSURE: I have partnered with ATHENOS Feta to serve as one of ATHENOS Change for the Feta Bloggers. I am compensated for my time commitment to the program, which includes blogging about my cooking experiences with ATHENOS Feta. I have also been compensated for the food purchased for my Change for the Feta creations. However, my opinions are entirely my own and I have not been paid to publish positive comments. Click here to see all my Feta Ideas!!
Roasted Eggplant with Tomato and Feta
Ingredients
- 2 Small Eggplants cut into small chunks
- 1 teaspoon 5g olive oil
- Kosher Salt
- About 1 cup Grape Tomatoes halved
- About 1 cup Fresh Basil Leaves chopped
- 1 15 oz can Chickpeas Garbanzo Beans drained and rinsed
- ½ cup 68g of Crumbled Feta
Instructions
- Preheat the oven to 475 degrees
- Prep all the ingredients.2 Small Eggplants cut into small chunks, 1 teaspoon 5g olive oil, Kosher Salt, About 1 cup Grape Tomatoes halved, About 1 cup Fresh Basil Leaves chopped, 1 15 oz can Chickpeas, ½ cup 68g of Crumbled Feta
- Toss everything in a bowl until well coasted and mixed.
- pour into a casserole dish.
- Bake for 30 minutes tossing once or twice during cooking.
- Now you can eat it straight up, put it in a pita, on a wrap or serve it on a bed of baby spinach like I did.
S says
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!
Lady Amalthea says
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
Stacie Shepp says
We've got eggplant in the garden so this is perfect. Love how you include the nutritional information. Thank you!
Samantha says
Thank you for contributing to my latest addiction--- chickpeas!
roni says
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. 🙂
Isabella says
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.
Jenny says
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
billie says
this looks delicious, healthy and easy to make. Thanks for sharing! Can't wait to try!
Valerie says
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.
FoodontheTable says
This looks delicious! I love your series on feta. I hope you will come link up to No Whine Wednesday!
roni says
No problem! 🙂
Lori McHugh says
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!
roni says
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!
Lori McHugh says
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?
Michelle says
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!
Liz says
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!
Reinaldo says
This looks yum! I'll try it in the weekend, I have never tried eggplant actually, so it will be my first time