Eggplant with Feta & Herbs - Urban Meadow

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Directions

#1 Lay eggplant slices on a paper towel and sprinkle with salt. Let sit for 10–15 minutes to draw out moisture. Pat dry with paper towels. Lightly dust each slice with flour on both sides, shaking off excess #2 Heat vegetable oil in a large skillet over medium-high heat. Fry eggplant slices in batches for 2–3 minutes per side, until golden brown and tender. Drain on paper towels #3 Arrange fried eggplant on a serving platter. Top with crumbled feta, toasted pine nuts, and chopped herbs, finish with a drizzle with olive oil. Serve warm or at room temperature.

Golden, crispy slices of eggplant topped with crumbled feta, toasted pine nuts, and a generous sprinkle of fresh cilantro and parsley. Finished with a drizzle of olive oil, this Mediterranean-inspired dish is rich, savory, and perfect as an appetizer or light vegetarian main.

Ready In: 35 minutes

Cook Time: 20 minutes

Preparation Time: 15 minutes

Serves:4 people

Ingredients

2 tbsp Urban Meadow extra virgin olive oil

½ tsp Urban Meadow salt and pepper

½ cup Urban Meadow vegetable oil

¼ cup all-purpose flour

¼ cup crumbled feta cheese

2 tbsp fresh cilantro, chopped

2 tbsp fresh parsley, chopped

1 large eggplant, sliced into ½-inch rounds

2 tbsp pine nuts, toasted

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Nutrition Facts

Recipe serves: 4 people

Serving size: 1