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Chef's Select Recipes

Rosemary Roasted Eggplant

Equipment:

​Chef's knife, garlic press, zester, cutting board, baking sheet, aluminum foil, small mixing bowl, serving plate.

Ingredients:

  • ​​​1 large eggplant sliced in half lengthwise
  • ​​​2 tablespoons fresh rosemary, chopped fine
  • ​​​2 cloves of garlic, minced
  • ​​​​1 tsp fresh thyme leaves
  • ​Salt and pepper to taste
  • ​1/4 cup feta cheese
  • ​1/4 tsp lemon zest
  • ​Olive oil

Directions:

  • 1
    ​Preheat oven to 375˚.  Line a rimmed cookie sheet with foil.
  • 2
    ​Slice eggplant in half lengthwise and cut cross–wise across flesh but not through the skin.  Drizzle with olive oil and sprinkle with salt and pepper.
  • 3
    ​Roast for 25 minutes or until tender.
  • 4
    ​Roast for 25 minutes or until tender.
  • 5
    ​When the eggplant is tender, place on a serving plate and top with combined feta, fresh herbs and lemon zest to serve.

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