This was a lovely Meatless Monday dish I made. Served with tubule and home made pita chips.
- 1 medium- large eggplant
- salt and pepper
- extra virgin olive oil
- italian seasoning
- crumbled feta
Wash eggplant and slice into about 1/2 inch discs.
Lay flat on a baking sheet and sprinkle with salt.
Let sit for 20-30 minutes. This will draw out some of the bitter taste.
Pat eggplant down with paper towels to get rid of the bitter juice.
Drizzle with olive oil, sprinkle with salt-pepper- italian seasoning
Bake for 20 minutes at 400.
Flip eggplant sprinkle with feta, and bake for another 20 or
until tender and cooked through.
I thought it was amazing just like this- then my husband took the leftovers, stuck them in the food processor and made some sort of baba ganoush concoction. Whipped together a batch of homemade pita chips, and it was seriously so good. Cheers!