Please enter the email you’re using for this account.
When heavy, dairy meals are served, a light appetizer is always appreciated. You’ll enjoy these eggplants — they’re bursting with flavor.
4 mini eggplants, cut in half lengthwise
olive oil, for rubbing
3 cloves garlic, minced
1 teaspoon teriyaki sauce
black pepper, to taste
1/2 cup each red, yellow, and orange cherry tomatoes
feta cheese, shaved or crumbled
cilantro or parsley, finely chopped
1 green onion, finely chopped
pomegranate arils, for garnishing
3 tablespoons Gefen Olive Oil
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon honey
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
In a small bowl, mix oil, garlic, and teriyaki. Brush oil mixture liberally onto eggplants, especially on the cut side. Sprinkle liberally with pepper.
Place eggplants, cut side down, on a parchment-lined baking sheet. Bake for one and a half hours.
In a small bowl, mix dressing ingredients. Dice cherry tomatoes and toss with the dressing. Let sit for a few minutes.
To assemble: Place two eggplants on each plate and top with tomatoes. Put some feta cheese on each one, and then some of the cilantro or parsley and green onion.
Sprinkle with pomegranate arils. Drizzle with some dressing. Top each with the additional cilantro and green onion, and drizzle with remaining dressing.
Serve at room temperature (my preference) or lightly warmed.
Photography by Moishe Wulliger Food Styling by Renee Muller
How Would You
Rate this recipe?
Please log in to rate
Reviews