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7 Minutes Pan Roasted Eggplant with Feta is an extremely easy and delicious side recipe.
It goes perfectly with Mediterranean meals or any meal with soups/salad or sandwiches.
Pan-Roasted Eggplant with Feta
There are some day’s when you just don’t want to cook anything elaborate but a simple 5 minutes meal kind of thing (with 1-2 minutes for plating or serving).
So here I’m with a delicious 7 Minutes Pan-Roasted Eggplant with Feta recipe.
It’s one of the easiest recipes (seriously takes about 5 minutes to cook)!
Just slice the eggplant (Big/small/long) as per desired size and roast evenly on both sides with little oil and spices.
Once done, sprinkle with feta cheese (you can use any other choice of plain cheese), some mint and cumin.
Once you have the Pan Roasted Eggplant, the serving possibilities are endless.
I personally like to serve it with a glass of chilled wine and some more feta over it.
But you can serve it as a side along with a heavy meal OR serve it as a filling for burgers/wraps along with some fresh chopped lettuce/onions/cucumber.
You can store these Pan Roasted Eggplant in the refrigerator for upto 3days, just keep the feta separately.
I’ve used dried mint and cumin to flavor it however you can add or remove any of the mentioned seasonings as per taste and availability.
Enjoy & Share the Love 🙂
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Heat the nonstick on high with 1 tbsp of oil.
Place 4-5 sliced eggplant on the pan, sprinkle with some salt, red chili.
Lower the heat to medium and pan-roast for 2 minutes.(Keep an eye on flame as gas settings are different).
Flip the slices to other side.
Add 1 tbsp oil and cook on medium heat for another 2 minutes. (You can gently press the slices to ooze water and cook evenly).
Once the eggplant slices are evenly browned and cooked on both sides, remove from pan.
Follow the step above to cook the remaining slices.
Transfer the cooked slices to a serving dish, sprinkle feta cheese, mint and cumin.