Roasted Eggplant served over Spaghetti Squash

From Rita:

Just looking at this dish sitting in a roasting pan ready to go in the oven will make your mouth water.  All fresh veggies and a little Feta cheese makes this a special one.  I totally enjoyed it and hope you all do as well.

(Because I am  trying to not eat many white carbs these days, I opted to use spaghetti squash as the base and freely topped it with the finished product.)

I must say, this recipe  began as needing to use up some very ripe tomatoes and an eggplant.  I had to use it or loose it!  What a lovely combination of flavors  that I will not soon forget.  

INGREDIENTS

  • 1 large eggplant, cubed, skin left on (or two medium eggplants)
  • 1 large Vidalia onion,  thinly sliced
  • 4 very ripe tomatoes
  • 2 large cloves garlic, minced
  • 1 cup chicken broth
  • drizzle of extra virgin olive oil
  • 1/2 cup crumbled Feta cheese
  • salt and pepper to taste
Place all ingredients in a large bowl except the Feta cheese.  Toss well and place in a 9″x13″ roasting pan.  Sprinkle with Feta and bake at 375′ for about 45-50 minutes.  
 
Spaghetti squash: 
 
This can be cooked in the microwave.  Depending on the size,  it could take up to 30 minutes. I generally poke  a hole with a sharp knife in the squash so it does not explode!  Cut it open very carefully, lengthwise.  
 
It is steaming hot so use oven mitts in this step.  Remove the seeds with a spoon, or fork, trying not to drag the strings of squash with them.  Once it is void of seeds you can then use the tines of a fork to scratch the squash out of the skin.
 
 
 
Serve the roasted veggies right over the speghetti (squash).
 
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Posted on November 14, 2011, in Dinners, Greek Recipes, Side Dishes, Vegetables, Vegetarian Options and tagged . Bookmark the permalink. Leave a comment.

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