Next to manchego cheese, feta is my ultimate comfort cheese. A brined curd cheese, I use it best as topping on melba toasts, pesto or sundried sauces or as the final touch to my moussaka. Let’s put it this way, I can simply gobble up feta with NOTHING. Yes, eat it like I do with Chippy. I LOVE feta— enough said.
This weekend had me making some spread made of some roasted eggplant and red bell peppers smothered generously with crumbled feta cheese. It was to be the ‘crowning glory’ of my grilled whole wheat pandesal round. I was amused at the combo of this cheese and the medley of eggplant and peppers that I threw into it. The creamy-soury nature of the feta just did some kick to the almost neutral-tasting but smokey qualities of my veggie roasts. Ahhh, how I devoured this spread on my open-faced pandesal rounds! It’s a must-try, absolutely.
Roasted eggplant with feta spread
2 medium-sized eggplants. cut vertically
2 medium-sized red bell pepper, seeded and cut vertically
1/2 cup crumbled feta cheese
salt and pepper to taste
2 tbsps balsamic vinegar
Season eggplant and bell peppers with salt, pepper and balsamic vinegar. Drizzle with some olive oil. Grill until they’re cooked or bellpeppers’ skin can peel easily.
On a plate, scrape the flesh of the eggplant discarding the skin. Do the same with the bell pepper. Cube the bell peppers, cut the flesh of the eggplant into bite size pieces and mix them together. Toss in feta cheese.
Use as topping for your favorite toast.