Roasted Eggplant with Tomato and Feta

• Vegetarian
• Gluten free

• Produce

  • 1 Eggplant, medium
  • 2 Cloves Garlic
  • 1 tsp Oregano
  • 1 Parsley
  • 1/4 tsp Red chili flakes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 1 Red wine vinegar

• Dairy

  • 2 oz Feta cheese

• Beer, Wine & Liquor

  • 1 Splash White wine

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Ingredients

• 1 Medium Eggplant
• 2 Cloves Garlic, minced
• 3 Tablespoons Olive Oil
• Splash White Wine (optional)
• 2 Ounces Feta Cheese
• 1 Roma Tomato or Several Cherry Tomatoes.
• 1 Teaspoon Oregano
• 1/4 Teaspoon Red Chili Flakes (optional)
• Parsley (as a garnish)
• Red Wine Vinegar (to taste)
• Salt and Pepper (to taste)

Directions

• Cut the eggplant in half and score the flesh with a sharp knife.
• Remove the flesh, leaving enough to hold the skin together and using care not to pierce the skin.
• Coat the interior with olive oil and season lightly with salt.
• Place the eggplant hollow side down in a baking dish. Bake for 10 minutes in a 375 degree oven, until the skin begins to soften.
• In the mean time, cube the flesh of the eggplant.
• Add the olive oil and garlic to a pan over medium heat and saute until it begins to brown.
• Add the eggplant, splash of white wine, oregano and chili flakes..
• Cook until the eggplant softens (but does not become mushy).
• Removed the eggplant skins from the oven and stuff with the eggplant mixture. Return to the oven and cook for another 10 - 15 minutes. When the eggplant skin softens remove it from the oven.
• Top with the cheese and tomato and sprinkle with oregano.
• Broil until the cheese begins to brown.
• Sprinkle with parsley and serve with red wine vinegar.