Archive for ‘Mediterranean’

August 9, 2012

Roasted Eggplant and Heirloom Tomato Stacks with Pesto and Feta

This is a delicious Greek-Mediterranean fusion recipe that features the beautiful produce of summer. Since there are so few ingredients in this recipe, make sure that each ingredient is the freshest and best quality you can find! Be careful not to over-season, since the feta is naturally salty. Although this is best eaten right away, you can make a big batch and store in the fridge for about a week. This would be great in a sandwich or wrap for a weekday lunch or as a quick snack.

 

Time: 30 minutes

Serves 4

Adapted from Gluten-Free Veggie Gourmet

  • Olive oil
  • Basil Pesto
  • 2 medium eggplants
  • 3 large tomatoes
  • 3 oz feta, crumbled (about 3/4 cup), more if you desire
  • Garnish: finely shredded fresh basil leaves

 

1. Preheat oven to 450F and line a baking pan with foil.

2. Cut off bottoms of eggplants, then cut 1/4″ thick crosswise rounds. Cut 1/3” thick rounds from the tomatoes.

Gorgeous heirloom tomatoes from DC’s Eastern Market

3. On baking pan, arrange the eggplant rounds side by side. Lightly brush eggplant rounds on both sides with olive oil to keep the eggplant moist and to prevent it from sticking to the foil. Season with a little salt and pepper. Roast in the oven for 8 minutes.


4. Spread each eggplant round with pesto, then top each with the largest tomato rounds. Top the tomato rounds with feta. Make another layer with eggplant rounds, pesto, tomato rounds, and feta, then top with remaining eggplant and feta.

Roasted eggplant

Stacks on stacks on stacks!

5. Roast in the oven for about 10 minutes, until heated through and cheese on top is softened. Transfer stacks to 4 plates and drizzle plates with olive oil, salt, and pepper, to taste.

Happy Eating!

 

Love,

Yang

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