Eggplant, Tomato & Feta Stack

Description:

Recipe from Autumn 2016 issue of True Natural Health

Ingredients:

3 eggplants, sliced into rounds

1 onion, chopped

2 garlic cloves, chopped

3 tomatoes, chopped

1 teaspoon fresh or dried Italian herbs

½ cup fetta, crumbled

basil and parsley for garnish, chopped

 

Procedure :

 

1. Cut the eggplant into rounds allowing three slices per person and place these on baking paper, setting remainder aside.
2. Bake in the oven at 180°C for 20 – 25 minutes, until almost cooked.
3. Cube the remaining eggplant.
4. Sauté onions and garlic with the cubed eggplant until soft.
5. Add tomatoes and herbs, tossing gently in the pan.
6. On the baking tray, assemble eggplant rounds with layers of the tomato mixture in a stack.
7. Top with crumbled feta cheese. 
Return to the oven for a further 5 minutes to heat through prior to serving.
8. Return to the oven for a further 5 minutes to heat through prior to serving.