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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The Mediterranean flavors in this simple saute blend and make a pleasing, light vegetarian meal. I've had this recipe since I was in junior high school, and am not sure of the origin, but it's been a standby in my house for more years than I care to remember :-) Ingredients:
1 medium eggplant |
1/4 cup olive oil |
2 tablespoons butter |
1 cup onion, chopped |
2 garlic cloves, crushed |
1 (16 ounce) can tomatoes, diced |
1/2 cup parsley, chopped |
1/4 cup lemon juice |
1 teaspoon nutmeg |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup feta cheese, crumbled |
Directions:
1. Peel eggplant and cut in 1/2 inch cubes.
2. In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
3. Saute onion and garlic until soft.
4. Return eggplant and add can of tomatoes, drained.
5. Add parsley, lemon juice and the spices.
6. Bring to a boil, reduce heat and simmer 15 minutes.
7. Sprinkle with feta cheese
8. Serve over rice or wide egg noodles.
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