Eggplant Tomato Feta Casserole
Courtesy of the Loaves & Fishes Farm Series Cookbook: Pike Farms Edition, this recipe pairs well with a chilled glass of rosé and a thick slice of grilled sourdough. Whether served as the perfect summer side dish, or as a satisfying, meatless main, this casserole is an excellent way to use up the late summer harvest—either from your garden or a local farmstand. Just make sure you eat it outside. The summer may be fleeting, but it’s still here for now. Together, let’s savor every bite.
Eggplant Tomato Feta Casserole
Serves 6
Ingredients:
- 2 large eggplants, diced
- 2 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper to taste
- 1 yellow onion, sliced
- 1 large beefsteak tomato, diced
- 2 tablespoons chopped basil
- 4 ounces French feta, crumbled
Method:
- Preheat oven to 400 degrees F.
- In a large sauté pan on medium-high heat, cook the eggplant with I tablespoon olive oil and a large pinch of kosher salt until tender and caramelized. Pour eggplant into a large casserole dish and set aside. Place pan back onto heat and add the remaining oil to the pan. Sauté the onion with a large pinch of salt until tender and slightly caramelized, about 8 minutes. Add the onion to the eggplant and toss in tomatoes.
- Season everything with salt and pepper and sprinkle with basil and feta.
- Bake for 20 minutes, until feta is browned. Serve straight to the table.
