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Home >> Recipes >> Dairy >> Roasted Eggplant,Tomato and Feta

Roasted Eggplant,Tomato and Feta

Roasted Eggplant, Tomato and Feta

2 pounds of eggplants

Light olive oil for drizzling

½ cup fresh basil, checked and chopped

5 cloves of garlic, crushed

1 pound of ripe plum tomatoes, diced

1/2 pound of feta cheese, crumbled

kosher salt & freshly ground black pepper


Preheat the oven to 350 degrees.

Wash the eggplants and remove stems. Cut lengthwise into
1/2 inch slices. Brush generously with olive oil; sprinkle with salt and pepper
and lay the slices 9”x13” baking pan.

Combine the tomatoes, basil, garlic, and additional salt
and pepper to taste, in a bowl, and spoon the mixture over the eggplant. Top
with crumbled feta cheese, and bake for 45 minutes.

Serve warm, or at room temperature.


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