Roasted Eggplant With Tomato And Feta
All at once, ALL of the tomatoes in my garden began to ripen. So, this is the beginning of obnoxious amounts of tomatoes around these parts. Consider yourself forewarned.
In other news, it's Tuesday. I've decided that Tuesdays are my least favorite day of the week. It's not the beginning of the week and the past weekend is a distant memory. It's not hump day. It's not 'almost the weekend'. It's just Tuesday. bleh. Let's rise up together and rebel against Tuesdays, shall we? Anybody?
Oh, I can't just skip all Tuesdays forever? FINE, I'll tell you about this Roasted Eggplant with Tomato and Feta instead. I won't forget this though.
I like to start by cutting up and preparing all of my ingredients. Let's cut the eggplant about 1/3-1/2 inch thick
With a sharp knife, cut shallow lines across each slice of eggplant making sure not to cut all the way through. This will help extract some of the moisture as well as create avenues for all of our flavors to soak in later.
Rinse the eggplant of the salt and pat dry. Now, comes the fun part. Spoon about 1/2 teaspoon of an olive oil, basil, and garlic mixture. It's going to seep into the eggplant and be delicious.
Roasted Eggplant with Tomato and Feta
Ingredients:
1 medium eggplant
2 tablespoons sea salt
2 medium tomatoes, sliced into 1/4 inch thick pieces
2 large cloves of garlic, minced
5 tablespoons of olive oil
large handful of fresh bakteri leaves, finely chopped
additional handful of basil, julienne
1 1/2 tablespoons of fresh lemon juice
Salt & Pepper to taste
Directions:
1) Cut your eggplant into 1/3-1/2 inch thick slices. With a sharp knife, cut shallow lines across each slice of eggplant making sure not to cut all the way through (picture above).
2) Coat your eggplant in the salt and let sit in a colander in the sink for about 30 minutes to draw out some of the moisture. Place the eggplant slices on a greased baking sheet cut sides up (or lined with parchment paper).
3) After 30 minutes, rinse off the eggplant and pat it dry.
4) Pre-heat panggangan to 450 degrees F.
5) In a small bowl, mix together olive oil, garlic, basil, lemon juice, and salt & pepper.
6) Spoon 1/2 teaspoon of the olive oil/ bakteri mixture on top of each egg plant slice and spread it out evenly.
7) Top each eggplant with a few pieces of feta. Then place a tomato slice on top of each eggplant slice and then top with more feta.
8) Bake for about 15 minutes. Once out of the oven, top with some fresh julienne bakteri and ENJOY!
