Roasted Eggplant

Roasted Eggplant
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Roasted Eggplant

Ingredients:

  • 1 eggplant, sliced into ½-inch thick planks
  •  2 Tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 3 ½ oz feta cheese, crumbled
  • 1 small bunch basil, torn
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment or a silicone mat.
  2. Place the eggplant on the prepared baking sheet. Brush with some of the olive oil, and sprinkle with salt and pepper. 
  3. In a bowl, toss together the cherry tomatoes, feta, half of the basil, and the remaining olive oil. Top eggplant with the mixture.
  4. Bake in the preheated oven for 20 minutes, or until golden. Sprinkle with remaining basil and enjoy with pasta or crusty bread.

Makes 4 Servings 

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