Roasted Eggplant with Feta Cheese and Vine Tomatoes
1 medium, halved lengthways
1 clove(s), large, crushed
⅛ cup(s), (1 ¾ oz), thinly sliced
2 item(s), or thyme
Fresh cherry tomato(es)
2 medium, on the vine (2 small bunches)
4 cup(s), chopped, to serve
- Preheat the oven to 190°C
- 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.
- 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.
- 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.