Tomato-Stuffed Roasted Eggplant with Feta
By Lv2Cook
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Ingredients
- 2 medium eggplant (about 2 pounds) cut in half lengthwise
- 1 1/4 cups slices (1/4-inch-thick) 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)
Details
Servings 1
Preparation
Step 1
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.
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