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Tomato Stuffed Roasted Eggplant with Feta



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  • Cooking Time: N/A

Tomato Stuffed Roasted Eggplant with Feta

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

Ingredients:

2 md Eggplants; Halved Lengthwise
1 1/4 c Plum Tomatoes; Sliced
1 tb Olive Oil
1 tb Chopped Fresh Rosemary
1 tb Chopped Fresh Basil
1/4 ts Salt
1/8 ts Pepper
2 Garlic Cloves; Minced
1/4 c Crumbled Feta Cheese
Basil Sprigs; Optional

Serves:

8 servings
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