Cornish Hens Greek Island Style
|Garlic||1 Clove (5 gm), minced|
|Olive oil||45 Milliliter|
|Tomato sauce||250 Milliliter|
|Oregano leaves||10 Milliliter|
|Cracked black pepper||1 Milliliter|
|Crumbled feta cheese||340 Gram|
Split the hens in half down the back.Using a very sharp small knife remove the bones from the hens.
Pare the eggplant and slice into 3/4" (2 cm) slices, place into a 8 x 8" (20 x 20 cm) casserole dish and broil for 10 minutes per side.
Rub the hens with the garlic.
Heat the oil in a skillet and brown the hens, transfer to the casserole dish.
Combine the tomato sauce, oregano, basil and pepper, pour over the hens.
Sprinkle with the cheese and bake in a preheated 350°F (180°C) oven for 25 minutes covered.
Remove cover and bake for an additional 15 minutes.
Serve with a side dish of Linguine with Olive Oil, Garlic and Fresh Herbs.