Mediterranean Classics
Free recipe
Golden Eggplant Bake with Feta and Dill
Weeknight-friendly eggplant bake with a mediterranean accent, with Feta and Dill, finished with a squeeze of lemon and a shower of herbs.
***** 4.5 · 731 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish with Feta and Dill: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the eggplant bake warm, with plenty of good bread or a simple salad alongside. This makes about 3 servings; leftovers keep well for a day.
More Mediterranean Classics
You might also like
Mediterranean Classics
Members
This warm lentils with Chili and Mint leans on good olive oil, bright acid, and fresh herbs -- simple ingredie...
Mediterranean Classics
Free
A rustic take on chickpea stew. Expect deep, savory flavor from a short list of honest ingredients.
Mediterranean Classics
Free
Our mediterranean kitchen turns eggplant bake into something special, with Tahini Drizzle, ready in roughly 70...
Mediterranean Classics
Members
Golden Vegetable Tagine, the way the mediterranean coast does it, with Mint and Peas -- generous, unfussy, and...