Greek eggplant rounds
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Thin eggplant slices (about 1/4 inch thick) | |
| 1 | teaspoon | Olive oil, divided |
| 1 | tablespoon | Tahini (sesame paste) |
| 1 | medium | Tomato, cut into 6 (1/4 inch thick) slices |
| 2 | ounces | Feta cheese, crumbled |
| ½ | teaspoon | Oregano leaves |
| ¼ | teaspoon | Pepper |
Directions
On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush ½ tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes.
Spread ½ tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute.
Top each tomato slice with ⅙ of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes.
Makes 2 servings
///\\oo/\\\\\\ From the hearth in Sandee's Kitchen...