Eggplant with Bell Pepper, Feta, and Green Olives
A Mediterranean-inspired dish featuring tender eggplant slices topped with red bell pepper strips and crumbled feta cheese, served on butter lettuce leaves and garnished with Greek olives and fresh oregano.
Ingredients
- •2 tablespoons Olive oil
- •1 whole eggplant
- •1 whole red bell pepper
- •½ cup crumbled feta cheese
- •12 leaves butter lettuce
- •10 whole green Greek olives
- •1 teaspoon fresh oregano
Cooking Instructions
- 1.
Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add eggplant to skillet, arranging in single layer. Sprinkle eggplant with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer eggplant to sheet of foil; reserve skillet.
6 min
- 2.
Arrange 1 bell pepper strip atop rounded edge of each eggplant piece, trimming to fit, if necessary. Sprinkle cheese atop eggplant. do ahead Can be made 2 hours ahead. Let stand at room temperature.
5 min
- 3.
Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place eggplant, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 eggplant piece atop each lettuce leaf. Sprinkle each with olives and oregano.
4 min
