Greek Style Eggplant with Pine Nuts and Feta
This is a yummy dish for meatless Monday. It has delicious roasted eggplant flavored with mint, cinnamon, tomatoes and feta. It is a great side dish or a dip with warm pita bread!
- 1 pound eggplant, I used small ones, sliced ½ inch thick
- Drizzle of olive oil
- Salt
Place the sliced eggplant on a cookie sheet, drizzle with oil and sprinkle some salt. Broil under medium heat turning the slices once till both sides are golden brown- about 10 minutes. Take out of oven and keep aside.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried mint
- ½ teaspoon ground cinnamon
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- ½ cup pine nuts
- ½ cup chopped tomatoes, canned or fresh
- Salt
- ½ cup dried currants
- ½ cup flat leaf parsley, chopped
- ¼ cup dill, chopped
- ½ cup feta, crumbled
Add the olive oil to a heavy saucepan and add the mint and cinnamon. Cook for 15 seconds on medium high heat and add the onion, garlic and pine nuts. Saute on medium heat for 5 minutes. Add the tomatoes and currants. Saute for another 5 to 6 minutes. Add the eggplant and salt to taste. Mix well and cook for 5 minutes. Turn the heat off and add the parsley and dill. Once the dish is completely cooled off, add the feta and mix well. Serve room temperature.
