Eggplant with Tomato and Feta

This recipe is one of the reasons, I enjoy the linkys. I saw it on my blog and right away wanted to make it. It is one of those simple recipes that when the ingredients are put together, the results are not at all simple. It comes from the blog, Define Inspiration Mind - Body - Soul. Holly is in the process of creating a fabulous blog. Not only has she shared recipes but some posts where she shares herself and you get to know here. I suggest a look for yourself.

With gratitude, I share her recipe with some changes to fit our needs. I made only two of these, a huge mistake. They are delicious and I could have devoured a few more. I did not grill the eggplant as Holly did but cooked it in an almost dry skillet.

Eggplant with Tomato and Feta

4 eggplant slices
1 large tomato, to match the diameter of the eggplant
1 cup feta, crumbled
1 tablespoon dried basil (my fresh basil was drowned in a torrential rain)
juice of half lemon
ground black pepper to taste
olive oil spray

Preheat oven to 350 degrees F.

Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready spray some olive oil on top of each slice and cook in a pan, lightly sprayed with olive oil, for 2 minutes on each side.

Sprinkle basil and lemon juice on top of eggplant slices.

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil the baking pan. Arrange 2 eggplant rounds side by side. Sprinkle feta crumbles. Top each with another layer of eggplant and tomato rings and then top off with more feta.

Bake stacks for 15 minutes in a 350 degree oven

Linked to Pennywise Platter


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