posted by Sue Freeman 08-06-98 1:39 PM
CookWare(tm) from Cooking Light(r)
Tomato-Stuffed Roasted Eggplant with Feta
source: Cooking Light year: 1997 issue: September page: 134
2 medium eggplant, cut in half lengthwise (about 2 pounds)
1-1/4 cups (1/4-inch-thick) slices plum tomato (about 4 tomatoes)
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 (1 ounce) crumbled feta cheese
Basil sprigs (optional)
Preheat oven to 500 degrees.
Cut each eggplant half lengthwise into 1/4-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.
Brush oil over eggplant; sprinkle with rosemary,
basil, salt, pepper, and garlic.
Bake at 500 degrees for 15
minutes; sprinkle with cheese. Bake an additional 4 minutes or
until cheese begins to brown. Garnish with basil sprigs, if
desired.
Yield: 8 servings.