Oven-Roasted Tomato and Eggplant Fans with Summer Herbs

3 small eggplants
4-5 Roma tomatoes
2 cloves garlic, minced
1 tablespoon olive oil
10 basil leaves
2 tablespoons fresh rosemary
2 ounces feta cheese, crumbled
salt and cracked black pepper to taste
extra basil springs

Preheat the oven to 475º

Halve the eggplants lengthways then, with the cut surface resting on a board, cut the eggplant onto 1/4-inch slices, beginning these cuts about 3/4-inch from the core end.

Turn the eggplant fans over and sprinkle with salt. Allow to rest for 30 minutes then rinse and dry thoroughly.

Meanwhile, slice the tomatoes lengthways. Mix the minced garlic with the olive oil and set aside.

When the eggplant fans have been washed and dried, place them on non-stick oven trays and place a slice of tomato in between every 2 slices of eggplant so that you have alternating eggplant and tomato slices. Tear the basil leaves and insert between the tomato and eggplant slices.

Brush the garlic oil over the eggplant and sprinkle with finely chopped rosemary.

Bake the eggplant fans at 475º for 15 minutes then remove from the oven.

Crumble the feta cheese over the eggplant fans then add salt and cracked black pepper to taste. Return to the oven for a further 5 minutes or until the cheese browns slightly.

Garnish with extra basil springs and black pepper, drizzle with extra olive oil and serve immediately.

Serves 6



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