Greek Eggplant Rounds
Yield
2 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | thin |
eggplant
slices, 1/4 inch thick |
*
|
| 1 | teaspoon |
olive oil
divided |
|
| 1 | tablespoon |
tahini (sesame paste)
|
|
| 1 | medium |
tomatoes
cut into 6 (1/4 inch thick) slices |
|
| 2 | ounces |
feta cheese
crumbled |
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | thin |
eggplant
slices, 1/4 inch thick |
*
|
| 5 | ml |
olive oil
divided |
|
| 15 | ml |
tahini (sesame paste)
|
|
| 1 | medium |
tomatoes
cut into 6 (1/4 inch thick) slices |
|
| 57.8 | ml/g |
feta cheese
crumbled |
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
|
|
Directions
On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush ½ teaspoon oil over top of eggplant slices.
Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes.
Using a spatula, turn eggplant slices over and brush with remaining oil.
Broil until lightly browned, 2 to 3 minutes.
Spread ½ teaspoon tahini over each eggplant slice, then top each with 1 tomato slice.
Broil until tomato is heated through, about 1 minute.
Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper.
Broil until cheese is melted and lightly browned, 1 to 2 minutes.
