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March 23, 2021
Delicious! It's even better with fresh eggplant and tomatoes from the garden.
1 cup loosely packed fresh basil leaves
1/2 cup extra-virgin olive oil
2 medium eggplants (1 3/4 to 2 lb total)
1 large tomato (about 4 inches in diameter) and 2 medium tomatoes (about 2 1/2 inches in diameter)
3 oz feta, crumbled (about 3/4 cup) I used Terrill Creek Feta Cheese
Garnish: finely shredded fresh basil leaves
Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped.
Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Reserve 1 tablespoon basil oil separately for serving.
Scrape basil solids into a small bowl and reserve.
Preheat oven to 375 degrees. While oven heats up, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end.
Reserve remaining eggplant for another use.
Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Cook in the oven until browned. About 10 minutes.
On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds.
Season tomatoes with salt and pepper and top each with about 1 tablespoon feta.
Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
Put pan in the oven until heated through and cheese on top is softened, about 3 minutes.
Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
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