Eggplant with tomato-mint sauce and goat cheese
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggplants lg, trimmed cut 1/2\"-thick rounds | |
| 1½ | tablespoon | Olive oil |
| Non-stick veg. oil spray | ||
| ½ | cup | Chopped onion |
| 2 | Garlic cloves, minced | |
| 4 | Italian-style tomatoes stewed & peeled | |
| 3 | tablespoons | Chopped fresh mint |
| ½ | teaspoon | Dried oregano |
| ½ | cup | Crumbled soft fresh goat cheese(feta) |
| 8 | Fresh basil leaves, chopped | |
Directions
Preheat oven to 500øF. Spray 2 large baking sheets with oil spray.
Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350øF. Heat remaining ½ tablespoon oil in medium nonstick skillet over medium heat. Add onion; saut‚ until tender, about 5 minutes. Add garlic and stir 1 minute. Season with salt & pepper. Add tomatoes with their juices, mint & oregano and simmer until sauce thickens & is reduced to 1¾ cups, breaking up tomatoes with back of spoon, about 20 minutes. Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil. ORIGIN: Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R.
Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@... on May 17, 1999