Tomato-Stuffed Roasted Eggplant with Feta

Tomato-Stuffed Roasted Eggplant with Feta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    medium eggplant (about 2 pounds) cut in half lengthwise

  • cups slices (¼-inch-thick) plum tomato (about 4 tomatoes)

  • 1

    tablespoon olive oil

  • 1

    tablespoon chopped fresh rosemary

  • 1

    tablespoon chopped fresh basil

  • ¼

    teaspoon salt

  • teaspoon pepper

  • 2

    garlic cloves minced

  • ¼

    cup (1 ounce) crumbled Feta cheese

  • Basil sprigs (optional)

Directions

Preheat oven to 500º. 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 500º for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.


Nutrition

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