Tomato stuffed roasted eggplant with feta
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplants; Halved Lengthwise |
| 1¼ | cup | Plum Tomatoes; Sliced |
| 1 | tablespoon | Olive Oil |
| 1 | tablespoon | Chopped Fresh Rosemary |
| 1 | tablespoon | Chopped Fresh Basil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Garlic Cloves; Minced | |
| ¼ | cup | Crumbled Feta Cheese |
| Basil Sprigs; Optional | ||
Directions
Preheat oven to 500?. Cut each eggplant half lengthwise into ¼ inch thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, chopped basil, salt, pepper, and garlic. Bake at 500? for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown.
Garnish with basil sprigs, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 31, 1999, converted by MM_Buster v2.0l.
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