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–+ servings

Baked Eggplant Caprese

This healthy take on Eggplant Caprese is baked in the oven, topped with an array of colorful heirloom tomatoes and melted whipped feta cheese and finished with fresh dill.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Greek, Italian
Servings 4 servings
Calories 295 kcal

Equipment

Food Processor

Ingredients
  

  • 2 small eggplants
  • 3 large heirloom tomatoes
  • 1 tsp garlic powder
  • salt & pepper to taste

Whipped Feta

  • 10-15 ounce block of feta cheese
  • 1 tbsp extra-virgin olive oil
  • 2 tbsp water
  • 2 tbsp fresh dill

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Wash the eggplants and trim off the stems and slice into ½ inch thick rounds.
  • Line a baking sheet with a kitchen towel & lay the eggplant slices in a single layer on the towel and sprinkle liberally with salt.
  • Place another towel on top of the eggplant and another baking sheet or cutting board on top. You want something heavy enough to put weight on the eggplant to help draw out the moisture.
  • Allow to sit for at least 10 minutes. Then gently wipe the excess water off of the eggplants using a towel.
  • Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer.
  • Lightly spray with cooking oil and sprinkle half of the oregano on one side and salt and pepper to taste, flip the eggplant over and add the remaining spices.
  • Bake for 15 minutes and flip the slices and bake for another 15 minutes or until the slices have started to brown.
  • Meanwhile, place all of the feta, olive oil, 1 tbsp dill and water (1 tbsp of water at a time) into a food processor.
  • Blend on high until smooth stopping to scrape down the sides if needed.
  • Wash the heirloom tomatoes and cut into ¼ inch slices and set aside.
  • Once the eggplant slices have cooked remove the oven and top each slice with a slice of tomato and spread one tablespoon of the whipped feta on top.
  • Bake for another 5 minutes, then set the oven to broil and broil for a few minutes until the cheese starts to bubble and brown slightly.
  • Remove from the oven and top with fresh dill and serve.

Nutrition

Calories: 295kcalCarbohydrates: 21gProtein: 13gFat: 19gSaturated Fat: 11gCholesterol: 63mgSodium: 801mgPotassium: 796mgFiber: 8gSugar: 13gVitamin A: 1136IUVitamin C: 18mgCalcium: 379mgIron: 1mg
Keyword baked, caprese, Dill, eggplant, Feta Cheese, Vegetables, Vegetarian
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