• Dominex Team

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.

The whipped feta cheese adds elegance to this Dominex Eggplant Cutlet recipe

INGREDIENTS

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


DIRECTIONS

Roasted Tomatoes

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.

Whipped Feta

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.


Find where to buy our Dominex Eggplant Fries at DominexNaturalFoods.com Dominex is proud to be a brand partner with Meatless Monday.


© 2018 Dominex Natural Foods  

  • Black Facebook Icon
  • Black Twitter Icon
  • Black Pinterest Icon
  • Black Instagram Icon