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Greek Eggplant Wheels

by TT April 8th, 2013 | Appetizers, Recipes, Side Dishes, Tapas Monday

eggplantI spent several days with my parents last week.  On my last evening there I decided to cook dinner for the three of us.  Knowing that my mom enjoys lamb and my dad doesn’t, I decided to make two types of meatballs: lamb for us and beef for my dad.  With lamb as the entrée, my mind immediately went to Greek-inspired dishes for the rest of the meal.  So, I made tzatziki in which to dip the meatballs and took a shortcut and bought pita bread.  For a vegetable side dish,  I was leaning toward eggplant.

I wanted to keep the meal light, as I was making a dessert to follow the meal.  Rather than breading the eggplant or making a stuffing, I opted to go with a lighter topping of tomatoes and feta.  Baked in the oven, there was time for the flavors to meld and for the feta to melt a little.  However, on a hot summer day, this dish could be served with a cold topping instead.

This side dish must have been a hit. With only three of us dining and a large eggplant being used, there were only two slices left when the meal was done.  This dish definitely will be making an appearance at a Tapas Monday in the near future.

Greek Eggplant Wheels

1 medium eggplant, ends removed
2 small tomatoes, seeded
1/2 cup feta
1 tsp. dried basil
salt & pepper

Heat large nonstick frying pan over medium heat. Slice eggplant into 1/2″ wide circles.  Place 4 or 5 eggplant slices in pan and cook for 2-3 minutes per side or until tender.  Remove from pan and repeat in batches until all slices are cooked.

Chop tomato into bite-sized pieces.  Combine tomatoes, crumbled feta, and basil in a small bowl.  Season with salt and pepper to taste.

Preheat oven to 375.  Place eggplant slices on a rimmed baking sheet.  Top each slice with 2-3 tablespoons of tomato mixture.  Bake for 20 minutes.

Serve hot.

Makes 3-4 side servings.

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