Roasted Eggplant with Feta Cheese and Vine Tomatoes
3
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
If you love eggplant, you’ll adore this tasty way to cook it!
Ingredients
Uncooked eggplant
1 medium, halved lengthways
Garlic
1 clove(s), large, crushed
Feta cheese
⅛ cup(s), (1 ¾ oz), thinly sliced
Rosemary sprig
2 item(s), or thyme
Cherry tomatoes
2 medium, on the vine (2 small bunches)
Black pepper
⅛ pinch(es)
Lettuce
4 cup(s), chopped, to serve
Instructions
1
Preheat the oven to 190°C
2
Using a sharp knife, make criss-cross slashes across the cut surfaces of the eggplant halves, without slicing through the skin. Spray with cooking spray, then rub the crushed garlic into the flesh.
3
Preheat a chargrill pan or non-stick frying pan. Char grill or dry fry the eggplant halves, cut side down, for 2-3 minutes. Transfer to a baking dish, cut side up, and top with the cheese, rosemary or thyme scallions and cherry tomatoes.
4
Bake for 15-20 minutes until the flesh is tender. Season with black pepper and serve with salad leaves.Sprinkle the eggplant halves with dried Mediterranean herbs instead of rosemary or thyme, if you like.
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