Recipe & Image taken
from http://www.mazamag.com
4 Servings
1 large eggplant
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste
3 large tomatoes, to match the diameter of the eggplant
0.4 lbs feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste
Cut of the eggplant crosswise
into ½” thick rounds. Lightly season them with salt and leave them for 30
minutes on a side to let water to come out of the eggplant.
Once ready drizzle some olive
oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3
minutes each side.
Blend the basil leaves with 4
tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an
immersion blender until smooth.
Cut the tomatoes crosswise to
1/4” thick rounds.
Lightly oil the baking pan.
Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the
basil-garlic mixture on top of each one, then generously sprinkle feta crumbs.
Top each with tomato rings.
Add another layer of eggplant,
basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
Preheat the oven to 400F
.
Drizzle some olive oil on top
of each stack and bake for 15 minutes.
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