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

And the tomatoes about 1/4 inch thick. Or thicker if you so prefer, I suppose.

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.
how to cute eggplant moisture

Toss all of the eggplant with salt and let it sit in a colander in the sink for about 20-30 minutes. 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.

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.

Throw those beauts in the oven and bake for about 15 minutes.

Once they’re cooled briefly, top with a bit more julienne basil and they’re ready to eat!! Pretty easy, huh? This makes for the perfect light lunch! 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 basil 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 oven 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/ basil 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 basil and ENJOY!

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4 comments on “Roasted Eggplant with Tomato and Feta”

  1. Looks soooo fresh and delicious. Perfect summer pick!

  2. Yummy! I am such a fan of eggplant. And both Babygirl and I love tomatoes and feta cheese. So I am making this sometime this week. Thank you for yet another amazing recipe. Oh and I’m making your chicken and zucchini bites for dinner tonight(:

    –Me And My Mini Me
    http://www.meandmyminime.com

  3. I’m sure your husband would be thrilled to find extra uncooked tomatoes tucked into his lunch bag!

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