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Greek Eggplant Rounds

chef.tim.lee's picture
Ingredients
  Eggplant slices 6 (1/4 inch thick)
  Olive oil 1 Teaspoon, divided
  Tahini 1 Tablespoon (sesame paste)
  Tomato slices 1 Medium, cut into six 1/4 inch thick slices
  Feta cheese 2 Ounce, crumbled
  Oregano leaves 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1) On a nonstick baking sheet, arrange the eggplant slices in a single layer.
2) On top of the eggplant slices, using a pastry brush, lightly brush 1/2 teaspoon oil.
3) From the heat , keep the sheet 5 to 6 inches away and then broil for 2 to 3 minutes, or until lightly brown.
4) Now, with a spatula, turn the slices over and brush again with the remaining oil.
5) On this side, broil for 2 to 3 minutes, or until lightly brown.
6) Over each slice, spread 1/2 teaspoon of tahini.
7) Then with a tomato slice, top each slice.
8) Broil for a minute, until the tomato is heated well.
9) With 1/6th of the feta cheese, top each tomato slice.
10) Then, add oregano and pepper.
11) Broil this for 1 to 2 minutes, until the cheese melts well and turns light brown.

SERVING
12) Serve the Greek Eggplant Rounds along with hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Broiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
2

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