Eggplant with Feta & Herbs - Urban Meadow

Eggplant with Feta & Herbs - Urban Meadow

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yields

4

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

Ingredients

  • 1 ea large eggplant, sliced into ½-inch rounds
  • ½ tsp ea Urban Meadow salt and pepper
  • ¼ cup ea all-purpose flour
  • ½ cup ea Urban Meadow vegetable oil
  • ¼ cup ea crumbled feta cheese
  • 2 tbsp ea pine nuts, toasted
  • 2 tbsp ea fresh cilantro, chopped
  • 2 tbsp ea fresh parsley, chopped
  • 2 tbsp ea Urban Meadow extra virgin olive oil