Blistered Eggplant with Tomatoes, Olives, and Feta
This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.
Martha Stewart Living, September 2014
50 Ratings
- 5 star values: 3
- 4 star values: 5
- 3 star values: 31
- 2 star values: 7
- 1 star values: 4
Anonymous
Rating: 4.0 stars
It is a nice combination of flavors. I just might slice the eggplant a little thicker so that I can broil it for 12 minutes without it turning into paper, my eggplant was a little dry after being broiled for 10 minutes on each side. Still deciding weather I like the skin left on the eggplant.
Anonymous
Rating: Unrated
I am very thankful for all the list of recipes you shared and sent to me, the mere fact that these recipes are beneficial to my cookery class... i learned a lot on you.thank you so much and God bless...
Anonymous
Rating: 3 stars
It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn't enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn't add salt to each layer, as I didn't have layers. So the salt I added was minimal. The feta, olives added much of the salt.
Advertisement