Mediterranean > Greek > Oxygala Cheese

Oxygala with Roasted Eggplant and Tomatoes Recipe

Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 2 medium tomatoes, sliced
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup oxygala cheese, crumbled
- 2 tbsp fresh parsley, chopped

Special equipment needed:
- Baking sheet
- Mixing bowl

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant slices on a baking sheet and brush with olive oil. Roast for 20-25 minutes, or until tender and lightly browned.
3. In a mixing bowl, whisk together the red wine vinegar, water, salt, and black pepper.
4. Add the sliced tomatoes to the bowl and toss to coat in the dressing.
5. Arrange the roasted eggplant slices on a serving platter.
6. Spoon the tomato slices over the eggplant.
7. Sprinkle the crumbled oxygala cheese over the top.
8. Garnish with chopped parsley.


Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 210
Fat: 18g
Carbohydrates: 9g
Protein: 4g
Sodium: 330mg

Substitutions for ingredients:
- Oxygala cheese can be substituted with feta cheese or ricotta cheese.
- Red wine vinegar can be substituted with balsamic vinegar or apple cider vinegar.

Variations:
- Add roasted bell peppers or zucchini to the dish.
- Top with toasted pine nuts or walnuts for added crunch.
- Drizzle with honey for a touch of sweetness.

Tips and tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Use a mandoline slicer to make thin, even slices.
- Let the eggplant cool slightly before assembling the dish to prevent the cheese from melting too quickly.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Arrange the eggplant slices in a circular pattern on a large platter, then layer the tomatoes and cheese on top.

Garnishes:
Garnish with fresh parsley or basil leaves.

Pairings:
Serve with crusty bread or a side salad.

Suggested side dishes:
Roasted potatoes or grilled vegetables would make a great side dish.

Troubleshooting advice:
If the eggplant is not tender after roasting, return it to the oven for an additional 5-10 minutes.

Food safety advice:
Make sure to wash all produce thoroughly before using.

Food history:
Oxygala is a traditional Greek cheese made from sheep or goat milk.

Flavor profiles:
This dish is savory and tangy, with a creamy texture from the cheese.

Serving suggestions:
Serve as a light lunch or as a side dish for dinner.

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Region: Greek

Taste: Savory, Tangy, Herbal, Earthy, Sweet