Dominex Eggplant Cutlets with Whipped Feta & Tomatoes
You'll fall in love with the simplicity of this recipes. Just a few ingredients to create a 5-star meal experience. Thanks so much Meatless Monday Blogger Alison from Green with Renvy for creating this recipe with us.
16 ounce package Dominex® Eggplant Cutlets
4 ounces feta cheese
1/2 cup greek yogurt
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped mint
Preheat oven to 250º. Cut cherry tomatoes in half. Toss lightly in a bowl with 1 tablespoons olive oil, salt and pepper. Bake on a piece of parchment paper for approximately 1 1/2 hours. I always make extra when doing this, as they keep quite well in the fridge covered with olive oil. They are like sundried tomatoes and can be tossed into salads and dips.
While tomatoes are roasting, put feta, yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice in food processor fitted with metal blade. Mix ingredients until smooth. Taste, and flavor with salt and pepper (but remember feta is very salty).
Bake Dominex® Eggplant Cutlets according to instructions. Flip halfway through. Top with
dollop of whipped feta and 4 or 5 cherry tomatoes. Sprinkle with mint.