Tomato Stuffed Roasted Eggplant With Feta
Serving Size : 8
Ingredients for prepare Tomato Stuffed Roasted Eggplant With Feta
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | medium | eggplant - cut in half |
lengthwiseabout 2 pounds
tomato stuffed roasted eggplant with feta |
| 1 1/4 | cups | slices plum tomato - (about 4 tomatoes) |
recipe Tomato Stuffed Roasted Eggplant With Feta
- -- thick) 1 tablespoon olive
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oil 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh basil 1/4 teaspoon salt 1/8 teaspoon pepper 2
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garlic cloves - minced 1/4 cup crumbled feta cheese - (1 ounce) basil sprigs - (optional) 1.
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Preheat oven to 500 degrees. 2. Cut each eggplant half lengthwise into l/4-inch-thick slices starting 1 inch from stem
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end. Place eggplant halves on a baking sheet. Gently press slices open;
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place tomato slices between eggplant slices. 3. Brush oil over eggplant; sprinkle
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with rosemary, basil, salt, pepper and garlic. Bake at 500for 15 minutes; sprinkle with cheese. 4. Bake an additional 4
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minutes or until cheese begins to brown. Garnish with basil sprigs, if
Tomato Stuffed Roasted Eggplant With Feta
desired.
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