Greek Eggplant Rounds

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Greek Eggplant Rounds

 

 

6 thin eggplant slices (about 1/4 inc; h thick)

1 teaspoon olive oil, divided

1 tablespoon tahini (sesame paste)

1 medium tomato, cut into 6 (1/4 inch thick); slices

2 oz feta cheese, crumbled

1/2 teaspoon oregano leaves

1/4 teaspoon pepper

 

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. Broil 5 to 6 inches from heat source until eggplant is

lightly

browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over

and

brush with remaining oil. Broil until lightly browned, 2 to 3

minutes.

 

Spread 1/2 tsp tahini over each eggplant slice, then top each with 1

tomato

slice. Broil until tomato is heated through, about 1 minute. Top each

tomato slice with 1/6 of the feta cheese, then sprinkle with oregano

and

pepper. Broil until cheese is melted and lightly browned, 1 to 2

minutes.

 

Makes 2 servings

 

///\oo/\\\ From the hearth in Sandee's Kitchen...

 

Yield: 2 servings