Ingredients for Aubergine with pepper, Feta, and Green Olives

• Aceite de oliva

• 1 2 1/2- to 3-inch-diameter aubergine, cut into six 3/4-inch-thick rounds, then halved to form 12 semicircles

• 1 long slender red pepper, cut into six 1/4-inch-thick rings, then halved to form 12 curved strips

• 60g crumbled feta cheese (about 60g )

• 12 small inner leaves of butter lettuce

• 10 large imported green Greek olives, pitted, chopped

• 1 teaspoon finely chopped fresh oregano

Pour enough oil into heavy large skillet to coat bottom; heat over medium heat. Add aubergine to skillet, arranging in single layer. Sprinkle aubergine with salt and pepper. Sauté until cooked through, but not browned, about 3 minutes per side. Transfer aubergine to sheet of foil; reserve skillet.

Arrange 1 pepper strip atop rounded edge of each aubergine piece, trimming to fit, if necessary. Sprinkle cheese atop aubergine. do ahead Can be made 2 hours ahead. Let stand at room temperature.

Arrange lettuce leaves on platter. Reheat oil in skillet over medium heat. Place aubergine, cheese side up, into skillet. Cover and cook until cheese softens and begins to melt, about 4 minutes. Place 1 aubergine piece atop each lettuce leaf. Sprinkle each with olives and oregano.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.