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Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

2 tbsp
all-purpose flour
30 mL
1/2 tsp
each salt and pepper, divided
2 mL
1
small eggplant, cut into 1/2 in. (1.25 cm) thick slices (approx. 8 to 10 slices)
0
1/4 cup
olive oil, divided
60 mL
1 cup
sliced white mushrooms
250 mL
1 cup
diced green zucchini
250 mL
1 1/2 cups
diced fresh tomatoes
375 mL
2 tbsp
Oregano Seasoning Paste
30 mL
1 cup
crushed Roasted Garlic & Rosemary Croutons
250 mL
1/2 cup
finely sliced green onions
125 mL
1/4 cup
crumbled feta cheese
60 mL

Method

Step 1
Preheat oven to 500°F (260°C). In a bowl, mix flour, 1/4 tsp each (1 mL) salt and pepper. Toss in eggplant and coat evenly. Heat half the oil in a large sauté pan over medium-high heat and, working in batches, sauté the eggplant for 2 to 3 min. on each side, adding oil as needed. Transfer eggplant to a parchment-paper-lined baking tray and set aside.
Step 2
Return pan to the heat, add more oil if necessary and sauté mushrooms until brown, about 5 min. Toss in zucchini, season with remaining salt and pepper and cook 1 to 2 min. Turn off heat; mix in tomatoes, oregano paste, croutons and green onions. Adjust seasoning if needed.
Step 3
Divide vegetables evenly on top of eggplant slices. Sprinkle 1 tsp (5 mL) crumbled feta over each and cook 5 min. before serving.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics

Side Dish Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
160
Fat:
10 g
Saturated Fat:
2 g
Carbs:
13 g
Fibre:
3 g
Cholesterol:
5 mg
Protein:
4 g
Sodium:
330 mg