Yield: 2 servings
|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|
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...