| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Greek |
Greek |
2 |
Servings |
INGREDIENTS
| 6 |
|
Thin eggplant slices (about 1/4 inch thick) |
| 1 |
ts |
Olive oil, divided |
| 1 |
tb |
Tahini (sesame paste) |
| 1 |
md |
Tomato, cut into 6 (1/4 inch thick) slices |
| 2 |
oz |
Feta cheese, crumbled |
| 1/2 |
ts |
Oregano leaves |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
On nonstick baking sheet arrange eggplant slices in a single layer and,
using a pastry brush, lightly brush 1/2 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 1/2 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 1/6 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...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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