| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Georgian |
Ethnic, Georgian, Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggplants lg, trimmed cut 1/2"-thick rounds |
| 1 1/2 |
tb |
Olive oil |
|
|
Non-stick veg. oil spray |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Garlic cloves, minced |
| 4 |
|
Italian-style tomatoes stewed & peeled |
| 3 |
tb |
Chopped fresh mint |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
c |
Crumbled soft fresh goat cheese(feta) |
| 8 |
|
Fresh basil leaves, chopped |
INSTRUCTIONS
Preheat oven to 500°F. Spray 2 large baking sheets with oil spray.
Arrange eggplant rounds on prepared sheets; brush lightly with 1
tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn
rounds over and bake until tender and golden, about 10 minutes
longer. Remove from oven. Reduce oven temperature to 350°F. Heat
remaining 1/2 tablespoon oil in medium nonstick skillet over medium
heat. Add onion; saut. until tender, about 5 minutes. Add garlic and
stir 1 minute. Season with salt & pepper. Add tomatoes with their
juices, mint & oregano and simmer until sauce thickens & is reduced
to 1 3/4 cups, breaking up tomatoes with back of spoon, about
20 minutes. Spoon half of tomato sauce into shallow 2-quart
baking dish. Arrange eggplant rounds atop sauce, overlapping
slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake
until heated through, about 20 minutes. Sprinkle with basil. ORIGIN:
Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R.
Houston
Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,
1999
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