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Photo of Roasted Eggplant with Feta Cheese and Vine Tomatoes by WW

Roasted Eggplant with Feta Cheese and Vine Tomatoes

3
Points® value
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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