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Eggplant Margherita with Feta & Basil

October 02, 2014 1 min read 0 Comments

Eggplant, feta, tomatoes, and basil come together to create a delicious medley of flavours with a smooth olive oil drizzle.

1 organic eggplant, sliced into 1/2' slices (skin on)
crumbled feta cheese
small basil leaves
2 cups organic cherry or grape tomatoes
organic extra virgin olive oil
Herbamare

Place eggplant on grill and grill until golden - couple minutes per side. Remove and brush with olive oil. Place tomatoes in a glass dish and toss with a little olive oil and Herbamare. Roast tomatoes at 350ºF for approximately 20 minutes. Place eggplant rounds on a cookie sheet. Sprinkle with feta. Place roasted tomatoes and basil on top. Warm in 350ºF oven for approximately 10 minutes. Serve hot or cold.

Katie Mitton

Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts

Eggplant Margherita with Feta & Basil

Katie Mitton

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