Roasted Eggplant with Feta and Caramelized Onions

This is a recipe to post on the refrigerator!  It is one of those magical dishes that feels fancy and delicious without requiring much effort or many ingredients.  It uses four ingredients to be exact, yet feels fit for royalty. Here goes…

2 medium sized eggplants
6 large red onions
1/4 cup feta cheese
olive oil

Begin by cutting your washed eggplants in half length-wise.  Rub them lightly with olive oil and place them cut-side down on a baking sheet and bake at 400 for 20 minutes, or until blacked on the bottom.

Once the eggplants are in the oven begin the caramelized onions.  Slice the onions thinly, toss with olive oil, and begin to cook over low heat on the stove-top.  Stir them regularly while they cook down and begin to caramelize.

Pull the eggplants out of the oven when they have cooked through and blackened on the bottom. Flip them over and add thin slices of feta cheese.  Put them back in the oven and broil for 5 minutes.

They should come out looking like this!

Hopefully your onions will be finished right around the same time (if not, it’s no problem to let the eggplants sit for a few minutes).  The onions should be golden, very aromatic, and totally delicious.

Cover the broiled eggplants with a hefty serving of onions and dig in!  They made a nice light meal when paired with a green salad, and would also make an excellent side dish.