Tomato-Stuffed Roasted Eggplant With Feta

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2 medium eggplant, cut in half lengthwise (about 2 pounds)
1 1/4 cups (1/4-inch-thick) slices plum tomato (about 4 tomatoes)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 garlic cloves, minced
1/4 cup (1 ounce) crumbled feta cheese
basil sprigs, optional

Preheat oven to 500°.

Cut each eggplant half lengthwise into 1/4 -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, 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.

Yield: 8 servings.



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