A delicious eggplant recipe that takes only about 20 minutes of prep before you have it on your table.
- 1 large eggplant, approximately 1-3/4 lbs.
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1-3/4 lbs mixed tomatoes, halved, quartered or sliced into rounds
- 6 ozs crumbled feta cheese
- 1/2 cup mixed olives, pitted
- 1/2 cup lightly packed flat-leaf parsley
Preheat broiler and place eggplant rounds on a wire rack set in a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side (approx. 10 min). Flip and broil other side of eggplant.
Transfer to a bowl, toss with oil and cover with a plate, allowing eggplant to stand until softened, about 10 minutes.
Arrange eggplant and tomatoes on a plate, seasoning each layer with salt and pepper, and drizzling with oil. Top with feta and parsley, then serve.
