Tomato Stuffed Roasted Eggplant with Feta

Categories: Vegetables, Vegetarian
Yield: 8 servings

2 md Eggplants; Halved Lengthwise
1 1/4 c Plum Tomatoes; Sliced
1 tb Olive Oil
1 tb Chopped Fresh Rosemary
1 tb Chopped Fresh Basil
1/4 ts Salt
1/8 ts Pepper
2 Garlic Cloves; Minced
1/4 c Crumbled Feta Cheese
Basil Sprigs; Optional

Preheat oven to 500?. 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, chopped basil,
salt, pepper, and garlic. Bake at 500? for 15 minutes; sprinkle with
cheese. Bake an additional 4 minutes or until cheese begins to brown.
Garnish with basil sprigs, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Aug
31, 1999,
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