Roasted Eggplant,Tomato and Feta
11
May
May
2 lbs Eggplant
Light Olive Oil, for drizzling
½ cup Fresh Basil, checked and chopped
5 Cloves Garlic, crushed
2 Medium Plum Tomatoes, diced
1 lb Feta Cheese, crumbled
Salt and Pepper, to taste
1
Preheat the oven to 350 degrees.
2
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 9x13 baking pan.
3
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.
4
Serve warm, or at room temperature.
Ingredients
2 lbs Eggplant
Light Olive Oil, for drizzling
½ cup Fresh Basil, checked and chopped
5 Cloves Garlic, crushed
2 Medium Plum Tomatoes, diced
1 lb Feta Cheese, crumbled
Salt and Pepper, to taste
how much cheese and plum tomatoes? Please clarify
Hi
Thanks for bringing this to our attention. The recipe has been corrected.