I was told by a friend recently that the below recipe was easy to make (but tasted like it was from “the finest” restaurant) and that it would impress guests like no other. I was intrigued. So I had to make it and see for myself. Especially because after potatoes, veggies and rice – I get stuck on what to make for interesting and somewhat healthy sides? Well, I can now attest that this dish really does taste like it’s from “the finest” restaurant and that it will be my new ‘go-to’ side dish starting today.



1 large eggplant
3 large tomatoes
About a 1/2 package Feta cheese, crumbled
1/2 cup fresh basil leaves
Juice of half lemon
2 garlic cloves
½ extra-virgin olive oil
Kosher salt
Freshly ground black pepper to taste


Cut of the eggplant crosswise into ½” thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.

Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.

Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in a blender or food processor until smooth. *I used the Magic Bullet!

Cut the tomatoes crosswise to 1/4” thick rounds.

Lightly oil a baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.

Preheat the oven to 400F.

Drizzle some olive oil on top of each stack and bake for 15 minutes.


Share this post:

July 15 2012

Tags: , , , , , , , , , , , ,