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Spicy Eggplant with Caramelized Onions

  • 1serving

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Source: www.chef2chef.netReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 teaspoons olive oil, divided

  2. 1 tablespoon julienne-cut onions, for garnish

  3. 1/2 teaspoon minced garlic

  4. 1 2/3 cups peeled

  5. 1/2 inch cubed eggplant

  6. 2 tablespoons medium diced red bell peppers

  7. 3 tablespoons salsa

  8. 1/4 cup coarsely chopped, firmly packed fresh spinach

  9. 1 tablespoon julienne-cut sun-dried tomatoes

  10. 2 tablespoons reduced fat feta cheese

  11. 15 Athens™ Mini Fillo Shells (1 box)

Instructions Jump to Ingredients ↑

  1. In a small skillet, heat 1 teaspoon of oil over medium heat and slowly sauté onions until fully caramelized and dark brown about 5 minutes. Remove onions and set aside.

  2. Heat 2 teaspoons of oil, add garlic and sauté for 1 to 2 minutes. Add eggplant and sauté for 7 to 10 minutes. Add bell peppers and salsa. Simmer until all liquid is evaporated and turn off heat. Add spinach, tomatoes and cheese. Mix lightly.

  3. Spoon 1 rounded teaspoon of filling into each fillo shell. Garnish with the caramelized onion. Heat in preheated 350 degrees F oven for 5 minutes. Serve warm

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