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$1.97 per serving
Ready in 45 minutes
Spoonacular Score: 91%
If you want to add more vegetarian recipes to your repertoire, Eggplant Steak with Chickpeas, Roasted Red Peppers, Feta Cheese and Black Olives might be a recipe you should try. For $2.14 per serving, you get a main course that serves 4. One portion of this dish contains about 13g of protein, 18g of fat, and a total of 375 calories. 650 people found this recipe to be tasty and satisfying. Head to the store and pick up balsamic vinegar, pepper, olives, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Roasted Strawberry Shortcake Shake as a dessert. valentin day will be even more special with this recipe. Overall, this recipe earns an awesome spoonacular score of 97%. If you like this recipe, you might also like recipes such as Roasted Feta with Olives and Red Peppers, Grilled Asparagus with Marinated Roasted Red Peppers, Fetan and Kalamatan Olives, and Romaine Hearts with Feta Cheese, Black Olives, and Red Onions.
Read the detailed instructions on Vegetarian Times
Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.
Unfortunately feta cheese is high in sodium, so if you're watching your sodium intake you might need to substitute another cheese. Some say rinsing the cheese also reduces its sodium content.
Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!
With feta cheese, a little goes a long way, so you probably don't need to worry about using low fat varieties (plus, research suggests people who eat full fat dairy are thinner than those who eat reduced fat products!)
It is easy to make your own roasted red peppers. They might be cheaper than jarred (especially if you find a good deal on red peppers) and they will definitely taste more fresh.
Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).
Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Traditionally, feta cheese is made from sheep's or goat's milk (or a combination of the two). Now some supermarkets sell "feta-style" cheeses made from cow's milk. If you want the authentic feta experience, be sure to read the label carefully.
Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.