Greek eggplant rounds

Yield: 2 servings

Measure 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

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...

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