Spe. Cheesy Cheese Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Ingredients
Method
Directions
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant in half lengthwise and score the flesh in a crosshatch pattern. Brush with olive oil and sprinkle with salt and pepper. Place the eggplant halves cut-side down on a baking sheet and roast for 30-35 minutes until soft.
- 2
Prepare the Tomato Marinade
While the eggplant is roasting, chop the cherry tomatoes in halves and place them in a mixing bowl. Mince the garlic cloves and add to the bowl along with balsamic vinegar and chopped fresh basil. Stir to combine and let marinate for at least 15 minutes.
- 3
Make the Eggplant Spread
Once the eggplant is done roasting, let it cool slightly, then scoop out the flesh into a bowl. Mash the eggplant with a fork and mix in additional olive oil, salt, and pepper to taste. You may also add some crumbled feta cheese for extra creaminess.
- 4
Assemble the Dish
Spread the roasted eggplant mixture onto a serving platter. Top with the marinated tomatoes and their juices. Crumble additional feta cheese over the top if desired and garnish with fresh basil leaves.