Friday’s Flavors: Baked Tomato And Eggplant Caprese

Hi, Foodies! Happy Friday!

Sometimes, inspiration just strikes like a bolt of lightening. Other times, it happens because you have food on hand that you don’t want to waste. This recipe was born from one of those times.

I brought home a beautiful graffiti eggplant because, even though I already had a vegetable I was supposed to cook with dinner, I’m weak when it comes to pretty veggies! I also had a tomato threatening to die in the vegetable drawer and a lovely block of smoked mozzarella that came with a cheese basket we were gifted for Christmas. Put them all together and a new favorite recipe is born!

Great as an appetizer, vegetable, or salad course!

Ingredients:

1 eggplant

1 tomato

mozzarella chesse

about 1/2 cup olive oil

3 cloves crushed garlic

fresh basil

seasoning

optional: balsamic drizzle

Preparation:

Preheat oven to 350 degrees.

Wash and slice eggplant and tomato.

Mix crushed garlic with about a half cup of olive oil (you can always add more) and seasoning. I used Nature’s Seasoning because it’s a flavorful combination and saves time, but the staples are salt, pepper, and garlic powder.

Dip eggplant and tomato slices into olive oil mixture coating well (use that garlic!), and place on a baking sheet.

Bake for 15 minutes.

Remove baking sheet and place a thin slice of mozzarella on eggplant slices. Put tomato slices on top of cheese and eggplant, then top with another thin slice of cheese.

Bake for an additional 5 minutes.

Remove from oven and top with fresh basil. Serve.

It’s great as it is, but drizzling a little balsamic glaze takes this recipe to an entirely new level!

If you try it, please let me know if you like it!

Check back next Friday for another Foodie Flavor!

Friday’s Flavors: Mediterranean Style Baked Feta Pasta

Hi, Foodies! Happy Friday!

I recently read a blurb about a recipe that was trending on TikTok, and while I’m not on that platform, the idea of the recipe – baked feta pasta – sounded so good I decided to give it a try. I’m not sure what the original recipe entails, but I bought myself a block of feta and set to work. It was so easy and turned out so delicious that I had to share!

The flavors melded so well that I could easily see turning this into a cheese spread and eating it on a cracker!

The only thing I’d do differently is that instead of a long pasta, I’d use a pasta with a shape, like shells, bowtie or ziti to catch even more cheesy goodness.

Ingredients:

1 block of feta cheese

1 tomato (sundried would work, too)

1 shallot

3 cloves of garlic sliced thin

halved Kalamata olives

capers

pine nuts

seasoning

olive oil

sherry or cooking wine

pasta of choice

Preparation:

Preheat oven to 350 degrees.

Spread 1-2 tablespoons of olive oil in the bottom of a baking dish. Place your block of feta in the center.

Add chopped or sundried tomato, shallots, garlic, olives, capers and pine nuts to the dish, surrounding the cheese.

Drizzle with olive oil. Add a splash of sherry or cooking wine. Sprinkle with seasoning. I used coarse sea salt mixed with herbs de provence and some fresh pepper.

Bake 30-40 minutes until cheese is soft.

Toss with your pasta.

That’s it! Big flavor with little effort! If you try it, please let me know if you like it!

Have you jumped on the baked feta craze? How’d you prepare yours?

Check back next Friday for another Foodie Flavor!

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