Roasted Eggplant with Blistered Tomatoes & Feta
Ingredients
The Roasted Eggplant:
2 large Italian eggplants, sliced into 1/2-inch thick rounds
3 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
Salt and black pepper to taste
The Blistered Tomatoes:
1 cup cherry or grape tomatoes
1 tbsp olive oil
A pinch of red pepper flakes
The Toppings:
1/2 cup feta cheese, crumbled
1/4 cup fresh flat-leaf parsley, finely chopped
A drizzle of high-quality extra virgin olive oil
Instructions
Prep the Eggplant: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Arrange the eggplant rounds in a single layer. Brush both sides generously with 3 tablespoons of olive oil, and season with dried oregano, garlic powder, salt, and black pepper.
Add the Tomatoes: In a small bowl, toss the cherry tomatoes with 1 tablespoon of olive oil and a pinch of red pepper flakes. Scatter the tomatoes evenly around the eggplant slices on the baking sheet.
Roast until Tender: Roast in the preheated oven for 20 to 25 minutes, flipping the eggplant halfway through. Cook until the eggplant rounds are tender and lightly browned, and the tomatoes are blistered and bursting.
Assemble the Platter: Mimicking the elegant presentation in watermarked_img_1083408445685205983.png, overlap the warm roasted eggplant slices in a beautiful, cascading row across a large white serving platter.
Garnish and Serve: Tuck the blistered tomatoes neatly along and between the eggplant slices. Generously scatter crumbled feta cheese and fresh chopped parsley over the top. Finish with a final, light drizzle of extra virgin olive oil. Serve warm or at room temperature as a stunning side dish.
