Tomato-Stuffed Roasted Eggplant With Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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) |
Directions:
1. Preheat oven to 500°.
2. 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.
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