Tomato-Stuffed Roasted Eggplant With Feta

Recipe Ingredients

2 cups	396g / 13oz	Eggplant - cut in half (medium)
		Lengthwise - (about 2 pounds)
1 1/4 cups	78g / 2.8oz	Slices plum tomato - (about 4 tomatoes)

Recipe Instructions

-- --

thick)

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 crumbled feta cheese -- (1 ounce)

basil sprigs -- (optional)

1. Preheat oven to 500 degrees.

2. Cut each eggplant half lengthwise into l/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.

3. Brush oil over eggplant; sprinkle with rosemary, basil, salt, pepper and garlic. Bake at 500for 15 minutes; sprinkle with cheese.

4. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.

Source:
Cooking Light, September 1997, page 134

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