Emeril's Eggplant and Peppers with Feta

Grilled eggplant and bell peppers sprinkled with feta cheese. Simple but gourmet appeal.

Yield: 8 servings
Community Recipe from

Ingredients

  • 2 Eggplants large 1/3 inch thick rounds
  • 1 Red bell pepper Cored, seeded, and sliced lengthwise into 8 pieces
  • 1 Green bell pepper Cored, seeded, and sliced lengthwise into 8 pieces
  • 1 Orange bell pepper Cored, seeded, and sliced lengthwise into 8 pieces
  • 1/3 cup(s) olive oil
  • Salt and pepper to taste
  • 1/3 cup(s) Feta cheese
  • 1 tablespoon(s) Fresh basil
  • 2 tablespoon(s) Lemon juice

Preparation

  1. Place eggplant slices on wire rack of grill for 10 to 20 minutes. You want the eggplant slices to sweat. Blot dry. Brush both sides of eggplant and peppers with olive oil. Season with salt and pepper, then place on grill. You want vegetables to be softened and lightly browned. Sprinkle basil, feta and lemon juice on top and serve when warm.
August 2012

This recipe is a personal recipe added by AmydanIels28 and has not been tested or endorsed by MyRecipes.

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