Greek Eggplant Rounds

(2 votes)

6 thin eggplant slices (about -1/4 inch thick)
1 teaspoon olive oil, divided
1 tablespoon tahini (sesame paste)
1 medium tomato, cut into 6 (1/4 inch thick) slices
2 ounces feta cheese, crumbled
1/2 teaspoon oregano leaves
1/4 teaspoon pepper

On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 teaspoon oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula, turn eggplant slices over and brush with remaining oil.

Broil until lightly browned, 2 to 3 minutes.

Spread 1/2 teaspoon tahini over each eggplant slice, then top each with 1 tomato slice.

Broil until tomato is heated through, about 1 minute.

Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes.

Makes 2 servings


My husband & I had these in Aegina, Greece while waiting for a ferry back to Piraeus. I am so glad I found this recipe. It is easy & delicious. Thanks.
Charmaine, San Francisco, CA

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