Tomato Stuffed Roasted Eggplant with Feta Recipe my family does not love eggplant, but we needed to use up some that came in our weekly organic share. The feta cheese and herbs added taste that the eggplant itself lacks. by brettnleosmom
Ingredients:
1 tbolive oil
1 tbFresh Basil; Chopped
1 tbFresh Rosemary; Chopped
1 1/4 cPlum Tomatoes; Sliced
1/4 tsSalt
1/4 cFeta Cheese; Crumbled
1/8 tsPepper
2 Garlic; minced
2 mdEggplants; Halved Lengthwise
SprigsBasil; Optional
Method:
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, 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.
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