I found this delicious recipe on where else, Pinterest, but then later went to the website where it originated which you can find here.
This recipe can’t be any easier…it requires very few ingredients and very little effort prepping (score!). I followed the recipe and ratios very closely, but made a few additions in ingredients such as additional garlic or cutting back a bit on the eggplant and tomatoes and only making two servings vs the four on the original recipe.
1/2 large eggplant
2 large tomatoes, to match the diameter of the eggplant
2 ounces feta, crumbled
1/2 cup fresh basil leaves
juice of half lemon squeezed
4 garlic cloves
½ extra-virgin olive oil
These directions have come from the original recipe but I did do a few things slightly differently.
Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant. After they have been set aside for 30 minutes rinse well to get all of the salt off the eggplant.
Once ready drizzle some olive oil on top of each slice and broil them on a lightly oiled grill rack for 3-4 minutes each side.
Blend the basil leaves with 4 tablespoons olive oil, 4 garlic cloves and 1 teaspoon salt in an emersion blender until smooth. I realized I didn’t put any lemon juice in at this stage (missing from the original directions) so I just squeezed half of a lemon on to the blended mixture.
Cut the tomatoes crosswise to 1/4” thick rounds.
Arrange eggplant rounds side by side. Spread 1 teaspoon of the basil-garlic mixture on the designated bottom slice of eggplant, sprinkle feta then top each with tomato slice. Add another layer of eggplant, basil spread, feta and tomato rounds. Add one last round of the basil spread and top with the rest of the crumbled feta.
Preheat the oven to 400F then bake for 15 minutes.
The meal was literally to die for and left my house smelling absolutely delicious…even hours later. This is going to be a summer staple, especially for my vegetarian!