Tomato-Stuffed Roasted Eggplant With Feta

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Tomato-Stuffed Roasted Eggplant With Feta

 

2 medium eggplant, cut in half lengthwise, about 2 pounds

1 1/4 cups 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 crumbled feta cheese

basil sprigs, optional

 

Preheat oven to 500 degrees. Cut each eggplant half lengthwise into

l/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 degrees for 15 minutes, sprinkle with cheese.

Bake an additional 4 minutes or until cheese begins to brown.

Garnish with basil sprigs, if desired.

Yields 4 servings.

 

 

 

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