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Ingredients
6 thin eggplant slices (1/4-inch-thick slices)
1 tsp olive oil, divided
1 tbsp tahini (sesame paste)
1 medium tomato, cut into six
1/4-inch-thick slices
2 ounces feta cheese, crumbled
1/2 tsp oregano leaves
1/8 tsp pepper
Method
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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.
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Broil 5 to 6 inches from heat source
until eggplant is lightly browned, 2 to 3 minutes.
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Using a spatula, turn eggplant slices
over and brush with remaining oil.
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Broil until lightly browned, 2 to 3
minutes.
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Spread 1/2 tsp tahini over each
eggplant slice, then top each with 1 tomato slice.
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Broil until tomato is heated through,
about 1 minute.
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Top each tomato slice with 1/6 of the
feta cheese, then sprinkle with oregano and pepper.
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Broil until cheese is melted and
lightly browned, 1 to 2 minutes.
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