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Eggplant Margherita with Feta & Basil
October 2, 2014 Katie Mitton

Eggplant Margherita with Feta & Basil

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.

Filed in: appetizer, dinner, gluten free, lunch, Recipes, vegetarian
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