This delicious plant-based, summer dish has a ton of Mediterranean flavors. And, while it doesn't have any meat - this vegetarian meal is filling for even the most hungry family member.
4 small Italian eggplants (about 10oz. each)
6 TBSP. Kosterina extra virgin olive oil
3 small onions, finely chopped
6 medium garlic cloves, finely minced
3 large ripe tomatoes, chopped
2 TBSP. tomato paste
1 TBSP. dried Greek oregano
½ cup chopped parsley
--- sea salt
--- freshly ground pepper
3 TBSP. plain breadcrumbs (optional)
--- Kosterina extra virgin olive oil for drizzling
Preheat oven at 375° F.
Trim the eggplants, and cut them in half lengthwise. Place the eggplants in a deep baking dish large enough to fit them all, (closely so the sides touch), with the cut side up. With a sharp knife, score the top a few times, drizzle with a bit of olive oil and sprinkle with salt and pepper. Roast for about 45 minutes.
In a medium pan, over medium heat, pour the oil and when hot and sauté the onion until soft. Add the garlic, and then the tomatoes, tomato paste, oregano, parsley and seasoning. Cook for a few minutes, add ½ cup warm water and simmer for about 15 minutes or until the sauce reduces a bit. Add more water if necessary so the mixture is still loose (but not watery) when ready.
Once the eggplants are ready, remove from the oven and top each one with the onion-tomato mixture. Sprinkle some breadcrumbs, and drizzle with more olive oil. Add a bit of warm water to the pan, return to the oven, and roast for about 30 minutes.
Remove from the oven. Let them cool a little and serve warm or at room temperature with some feta cheese on the side.
Note: If you can’t find ripe fresh tomatoes, you can use canned chopped tomatoes with their juices.
Marilena Leavitt is Kosterina’s Executive Chef and creates healthy and easy to prepare recipes for our readers. Check out her website at: http://www.marilenaskitchen.com
With the warmer weather here, we all need some easy, cold pasta salads in our repertoire for outside entertaining and to satisfy that Italian craving. This tortellini salad is as delicious as it looks and incorporates one of our favorite pasta brands sold at Whole Foods,Severino, and our new, incredibly easy Kosterina Simple Vinaigrette.
Our Greek Herb & Lemon Olive Oil is the secret to these delicious air fryer chicken wings. We gave these a Mediterranean kick by spicing them with some fresh herbs and chunks of feta for a salty, creamy punch. Serve them with our Tzatziki sauce for the perfect dip!
Who doesn’t love crispy fried pita chips? They are perfect for dipping into your favorite dip, or serving along side a great big mezze platter. Well, making them at home is a snap in the air fryer and with a douse of our Garlic Olive Oil, your chips will pack a flavor punch, even on their own. Use a sealable container to give them a quick toss and then into the air fryer they go. Homemade snaking couldn’t be easier.