Baked Eggplant with Feta and Tomatillo Salsa Recipe

12. Oct, 2009 9 Comments

This may be my last tomatillo recipe of the season and I think it may be the most delicious one so far. Sorry if you are sick of them already, but since I just discovered them I am enamored. Plus I have been gifted with a huge bounty of them from J’s Dads garden. Waste not want not right?

For this recipe I used my roasted tomatillo salsa and along with feta, baked it on eggplants. It was inspired by a recipe in the Joy of Cooking which used tomatoes and oregano. I actually made two versions, one with tomatoes and one with the tomatillo salsa, the one with the salsa was by far my favorite and I would definitely make this again. In fact I ate two whole eggplants worth myself, it was that good!

Baked Eggplant with Feta and Tomatillo Salsa
(serves 2)
Inspired by the Joy of Cooking

2 tablespoons olive oil
2 eggplants
pepper
1/4 cup feta, crumbled
1/2 cup roasted tomatillo salsa
a pinch of cumin

Preheat oven to 375F. Trim the ends off of the eggplant and cut in half lengthwise. With a knife, cut the flesh crosswise, being careful not to cut into the skin. Heat the oil in a frying pan to medium. Fry eggplants, flesh side own for 5 miutes. Check half way through to make sure it isn’t burning. Flip eggplant over and cook for another 5 minutes on the skin side. Remove to a baking dish, flesh side up. Grind some fresh pepper on top, followed by feta and then top with the salsa. Bake for 35 minutes, sprinkle with cumin and then bake for another 5 minutes. Serve hot.

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9 Responses to “Baked Eggplant with Feta and Tomatillo Salsa Recipe”

Kevin 12. Oct, 2009 at 3:09 PM

I like the sound of adding the salsa verde to a roast eggplant and feta salad!
Nina Timm 12. Oct, 2009 at 5:33 PM

Any stuffed vegetable has my attention, I am just battling to get tomatillos around here!!!
Anh 13. Oct, 2009 at 12:04 AM

Oh yum! I love baked eggplant!
hg 13. Oct, 2009 at 12:37 AM

As always, the food looks yummy. But the real reason for this comment is to send b'day wishes.

Happy and thankful on the same day, what a bonus!
Deborah 13. Oct, 2009 at 2:50 PM

I've never seen something like this done before, but I want to try it right away!!
Mel @ bouchonfor2.com 14. Oct, 2009 at 9:11 AM

I love eggplant and this looks beautiful. mmm bubbly and warm can't wait to try!
Katerina 15. Oct, 2009 at 4:30 PM

Kevin – a salad form sounds delicious!

Nina Timm – I am cheating since I don't really stuff it I guess. But faking it works too right?

hg – thanks!

Deborah – it was a first to me too and I was really happy with how it turned out.

Mel & Anh – Thanks!
Kristin 15. Oct, 2009 at 6:25 PM

Stuffed vegetables are where it's at…and this looks delicious! And relatively easy which is nice! Thanks for sharing…I'll be making this tonight. Hey one question…do you think this would be good with any other cheese than feta? I'm just not a huge feta person…
xoxo
Kristin from Bitchin' Lifestyle
Katerina 15. Oct, 2009 at 6:26 PM

I like goat cheese? Also, it would be fitting to do something more mexican style like a queso fresco or a monterary jack maybe? Just watch whatever cheese you use you may want to cover it first as you may get different behaviour.