Please enter the email you’re using for this account.
Fresh flavors, salty cheese, and bold balsamic blend together to create a real treat. For a pareve option, omit the feta cheese.
2 small eggplants, sliced crosswise (do not peel)
extra-virgin olive oil, for brushing
salt
freshly ground Tuscanini Pepper
2 vine-ripened tomatoes, cut into thin wedges
2 teaspoons Tuscanini Capers (optional)
1/4 cup crumbled feta cheese
fresh Italian parsley, cleaned, for garnishing
2 cloves garlic, minced
1 and 1/2 tablespoons red wine vinegar
1 and 1/2 tablespoons Tuscanini Balsamic Vinegar
1/2 teaspoon dried oregano
2 teaspoons extra-virgin olive oil
1/4 teaspoon freshly ground Tuscanini Pepper
1/8 teaspoon salt
Preheat oven to 450 degrees Fahrenheit.
Brush eggplant with olive oil, sprinkle with salt and pepper, and place slices directly onto the rack in your oven using two racks. Cover the bottom rack with foil and place eggplant on the top one. Otherwise, place an oven liner on the lower rack to catch drips. Let eggplant grill for about 10 minutes, turning slices over halfway through cooking.
Meanwhile, combine all the ingredients for the dressing in a bowl.
When eggplant is done, cool to room temperature and mix with tomatoes and capers. Toss with dressing, sprinkle with feta cheese on top, and garnish with Italian parsley.
How Would You
Rate this recipe?
Reviews