SLOW-BAKED EGGPLANT BRUSCHETTA WITH FETA AND BALSAMIC DRESSING
When heavy, dairy meals are served, a light appetizer is always appreciated. You’ll enjoy these eggplants — they’re bursting with flavor.
Yields 4 appetizer portions
- 4 mini eggplants, cut in half lengthwise
- olive oil for rubbing
- 3 cloves garlic, minced
- 1 tsp teriyaki sauce
- black pepper, to taste
- ½ cup each red, yellow, and orange cherry tomatoes
- feta cheese, shaved or crumbled
- cilantro or parsley, finely chopped
- 1 green onion, finely chopped
- pomegranate arils, for garnishing
- 3 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 1 tsp honey
Preheat oven to 300°F (150°C). In a small bowl, mix oil, garlic, and teriyaki. Brush oil mixture liberally onto eggplants, especially on the cut side. Sprinkle liberally with pepper. Place eggplants, cut side down, on a parchment-lined baking sheet. Bake for 1½ hours.
In a small bowl, mix dressing ingredients. Dice cherry tomatoes and toss with the dressing. Let sit for a few minutes. To assemble: Place 2 eggplants on each plate and top with tomatoes. Put some feta cheese on each one, and then some of the cilantro or parsley and green onion. Sprinkle with pomegranate arils. Drizzle with some dressing. Top each with the additional cilantro and green onion, and drizzle with remaining dressing. Serve at room temperature (my preference) or lightly warmed.
TIP:You can buy a cherry tomato mix, so you get all the colors in one package.
(Originally featured in FamilyTable, Issue 645)