Roasted Eggplant, Spinach & Feta Recipe
Spinach, roasted eggplant, sun-dried and plum tomatoes, caramelized onions, pesto, feta, and shredded mozzarella.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat the oven to 400°F (200°C). Cut the eggplant into cubes and toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
- 2
Caramelize the Onions
While the eggplant is roasting, slice the onion thinly. In a skillet, heat a tablespoon of olive oil over medium heat. Add the onions and cook, stirring occasionally, for about 15 minutes until they are soft and caramelized.
- 3
Prepare the Tomatoes and Spinach
Chop the plum tomatoes and add them to the skillet with the caramelized onions. Stir in the sun-dried tomatoes and cook for an additional 5 minutes. Add the fresh spinach and cook until just wilted.
- 4
Combine Ingredients
In a large bowl, combine the roasted eggplant, onion and tomato mixture, and pesto. Stir in the feta cheese and half of the mozzarella cheese.
- 5
Bake
Transfer the mixture to a baking dish and top with the remaining mozzarella cheese. Bake in the oven for 15-20 minutes until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let it cool slightly before serving. Enjoy your roasted eggplant, spinach, and feta dish!
