27 noiembrie 2012

Grilled Eggplant with Caponata Salsa



  • 3 tablespoons extra-virgin olive oil
  • 2 medium eggplants (1 1/2 pounds total), cut into 1-inch rounds
  • Coarse salt and ground pepper
  •   feta cheese, crumbled (1/2 cup)
  • 2 tablespoons capers, drained
  • 1/3 cup red onion, diced small
  • 3 medium tomatoes, seeded and diced
  • 3 tablespoons minced fresh mint leaves
  • 2 teaspoons balsamic vinegar, plus more if desired
  • celery,oregano(dry)


Preheat oven to 425 degrees. Brush a rimmed baking sheet with 2 tablespoons oil. Arrange eggplant rounds in a single layer and season with salt and pepper. Roast until undersides are browned and release easily from sheet, 25 minutes. Flip each round and season with salt and pepper. Roast until undersides are browned and eggplant is tender, 10 to 12 minutes.Meanwhile, in a small bowl, mix together 1 tablespoon oil,capers,onion, tomatoes, mint,celery,oregano and vinegar. Season to taste with salt, pepper, and more vinegar, if desired. Transfer eggplant to a serving platter.Top each round with a spoonful of tomato mixture,cheese and serve.

17 comentarii:

  1. Delicioasa mancarea si minunate poze ai facut! pup

  2. cat de bune trebuie sa fie... fur si eu cateva!!!

  3. Grozav arata!! Asa ceva e musai de facut...ca-mi ploua in gura nu alta !!

  4. Grozav mod de a gati vinetele! Cred ca sunt delicioase!

  5. ador vinetele, asa ca e o idee fantastica si atractiva!

  6. Place mult...........fur reteta si o testez!

  7. Imi place foarte mult cum arata! Pupici!

  8. Ce bunatate!!!Imi plac foarte mult vinete!!!

  9. Prima impresie a fost ca sunt ciupercute....abia apoi am citit ca este o vanata.
    Minunat arata si cu siguranta gustul e pe masura.
    Te tzuc cu mult drag !

  10. Acest comentariu a fost eliminat de administratorul blogului.


Acest blog nu permite publicarea comentariilor necivilizate . Va multumesc !