Eggplant With Capcisum Mushroom And Feta Cheese Recipe

Discover the vibrant flavors of this Mediterranean-inspired Eggplant with Red Capsicum, Mushrooms, and Feta recipe! Red capsicums, the "caviar of vegetables," pack a vitamin C punch, boosting immunity and aiding wound healing. This recipe combines the sweetness of roasted eggplant with earthy mushrooms and creamy feta, creating a delicious and healthy meal. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress!

Prep Time 20 mins

Cook Time 59 mins

Calories 162.5 kcal

Protein 15g

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Eggplant With Capcisum Mushroom And Feta Cheese

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggplant With Capcisum Mushroom And Feta Cheese

2 tablespoons butter
1 medium onion, thinly sliced
8 oz cremini mushrooms, sliced
Red Capsicum
1 medium eggplant, sliced 1/2 inch thick
4 oz feta cheese, crumbled
Fresh Thyme Leaves
Fresh Parsley
Extra Virgin Olive Oil

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How to Make Eggplant With Capcisum Mushroom And Feta Cheese

Preheat oven to 400°F (200°C).
In a large oven-safe skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onions and cook until soft and golden brown, about 5-7 minutes.
Remove onions from skillet and set aside.
Add the sliced mushrooms to the skillet and cook until well-browned, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the sliced red bell peppers and sauté for 5-7 minutes, until slightly softened. Remove from heat and set aside.
In a separate large skillet, heat olive oil over medium-high heat. Add the eggplant slices and shallow-fry until golden brown and cooked through, about 8-10 minutes per side. Drain on paper towels.
Wipe the skillet clean.
Arrange the fried eggplant slices on a large oven-safe dish or baking sheet.
Top the eggplant with the sauteed onions, followed by the sauteed red bell peppers.
In a small bowl, combine the sauteed mushrooms, crumbled feta cheese, and fresh thyme.
Sprinkle the mushroom-feta mixture evenly over the red bell peppers.
Bake in the preheated oven for 10-15 minutes, or until heated through and the feta cheese is slightly melted and bubbly.
Garnish with chopped fresh parsley and a drizzle of olive oil.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

32g

Fat

28g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Mushroom Recipes European Italian Mediterranean Healthy Vegetarian Gluten Free Summer Recipes Baking

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Frequently Asked Questions

How long does it take to make Eggplant With Capcisum Mushroom And Feta Cheese?

Eggplant With Capcisum Mushroom And Feta Cheese takes about 79 minutes from start to finish — roughly 20 minutes to prepare and 59 minutes to cook.

How many calories are in Eggplant With Capcisum Mushroom And Feta Cheese?

Eggplant With Capcisum Mushroom And Feta Cheese has approximately 162.5 calories per serving, with about 15 g protein, 5 g carbohydrates and 12 g fat.

What ingredients do I need for Eggplant With Capcisum Mushroom And Feta Cheese?

The key ingredients for Eggplant With Capcisum Mushroom And Feta Cheese are Butter, Onions, Mushroom, Red Capsicum, Eggplant, Feta Cheese. See the full list with measurements above.