Tomato Open Face Sandwich with Roasted Eggplant & Feta Spread
(and a side of pan fried asparagus)
Wow was this amazing. I was full halfway through the meal, you I couldn't stop eating it!
Prepare the Roasted Eggplant & Feta spread first, then we'll get to the sandwich.
Roasted Eggplant & Feta Spread
Preheat oven on broil
1 medium eggplant (approx. 1 lb)
2 TBLS lemon juice
1/4 cup extra-virgin olive oil
1/2 to 3/4 cup crumbled feta cheese
1/2 chopped red onion
1 small red bell pepper or 3 to 4 mini sweet red peppers, finely chopped
1/8 cup fresh cilantro minced
1/4 jalapeno pepper with seeds, minced
2 TBLS fresh or dried basil
1 TBL cayanne pepper
1/4 tsp sea salt
Directions:
Cut eggplant in half. Place pieces on greases foil lined backing sheet skin side up. Flip every 5 minutes, until skin looks charred or feels crunchy. Broil 15 to 20 minutes. Transfer to cutting board to cool.
Put lemon juice in a medium bowl. Scoop insides of the eggplant into the bowl and toss with lemon juice. Add oil and stir with fork until oil is absorbed. Keep consistency chunky.
Stir in onion, red pepper, jalapeno, basil, cilantro, cayenne, and salt. Add feta.
Enjoy with Pita chips
OR
Toast a piece of your favorite bread. Spread Roasted Eggplant Spread on toast, layer with roma or heirloom tomatoes. Drizzle with olive oil. Dash some basil & oregeno and add desired amount of crumbled feta. I eat it with a fork.
SOOOOOOOO goood!!!!
-shan
