Éventail d’aubergine rôtie

Ingrédients

• 1 medium-large eggplant
• extra virgin olive oil
• Salt and freshly ground black pepper
• 2-3 large tomatoes (cut into thin rings)
• 2 large garlic cloves (minced)
• Fresh basil (chopped)
• 6 oz. Feta Cheese (crumbled)

Préparation

1. 1

   Preheat oven to 350 F. Rinse the eggplant and pat dry with paper towel. Cut the eggplant into thin slices, but not all the way through, leave it attached to the stem. Season every slice on both sides generously with salt, and lay them flat on a baking sheet over a few layers of paper towels. Slightly tilt one side of the baking dish and prop it with an object so the side is lifted by 1-2 inches off the counter. That way the liquid from the eggplant will go to the other side of the baking sheet. Let the eggplant sit for 1/2 to 1 hour. Rinse with cold water, pat dry and place on a clean baking sheet lined with parchment paper.

2. 2

   Grease each eggplant slice with olive oil, season with salt and black pepper. Place the eggplant on a parchment paper-lined baking pan.Place couple of tomato slices between each eggplant slice, sprinkle some minced garlic and chopped fresh basil. Repeat with the remainder of the eggplant slices. Drizzle with more oil.

3. 3

   Bake for 45 minutes. If there is liquid in the baking sheet, continue baking for another 15 minutes, or until liquid has evaporated. The length of baking will depend on the size of the eggplant.

4. 4

   When done, sprinkle with crumbled feta cheese on top and serve warm.