Roasted Green Tomatoes and Eggplant Stacks
I'm normally not a fan of eggplant, but when paired with thick green tomatoes, some creamy feta, and plenty of basil, even I admit it's delicious. The flavors all mellow out and blend in the oven, making this dish a perfect appetizer (bonus points for grilled toasties on the side).
- 8 large basil leaves
- 1 medium-sized eggplant, cut into 1/4-inch-thick slices
- 2 medium-sized green tomatoes, cut into 1/4-inch-thick slices
- 3 Tablespoons olive oil, plus more for the baking sheet
- 1 Teaspoon salt
- 2 cloves garlic, minced
- Black pepper, to taste
- 1/4 Cup crumbled feta
- 1 sprig basil, for garnish
Preheat the oven to 400 degrees.
Chop 4 of the basil leaves. Combine the eggplant, tomatoes, chopped basil, olive oil, salt, and garlic. Season with pepper, to taste. Toss to coat. Line a baking sheet with parchment paper and grease lightly. Spread the mixture on the baking sheet without overlapping. Roast until the eggplant is cooked through, about 15-20 minutes.
Remove from the oven and sprinkle some of the crumbled feta on top of eggplant and tomato slices. Broil until cheese is warm and slightly browned, about 5-7 minutes. Stack the tomatoes, eggplant, and whole basil leaves. Top with the remaining feta and garnish with a basil sprig. Serve warm.