Family friendly Side

Pan-fried eggplant with feta and pine nuts

Name: Pan-fried eggplant with feta and pine nuts
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 large eggplants, cut into 2cm cubes; 200g full cream fetta, crumbled; 50g pine nuts, toasted; 16 semi-dried tomatoes; 2/3 cup fresh basil leaves, shredded; Oregano leaves and crusty bread, to serve

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05m

08m

Pan-fried eggplant with feta and pine nuts

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by Sarah Hobbs

Recipe writer and editor

Oct 03, 2015

This tasty vegetarian side is a colourful combination of eggplant, feta and crunchy pine nuts.

2 tablespoons olive oil
2 large eggplants, cut into 2cm cubes
200g full cream fetta, crumbled
50g pine nuts, toasted
16 semi-dried tomatoes
2/3 cup fresh basil leaves, shredded
Oregano leaves and crusty bread, to serve

Method

1.

Heat the oil in a large frypan over high heat. Add eggplant and cook, turning, for 7-8 minutes until golden and tender. Cool.
2.

Meanwhile, combine the feta, pine nuts, tomatoes and basil. Season with black pepper. Add eggplant to feta mixture and toss to combine. Scatter with oregano and serve with bread.