Cooking with Kids: Stacking is great precision work for the older kids and depending on their age this could be a great opportunity to introduce them to frying.
Note: To seed tomatoes, cut tomato in half and gently scopp out seeds; or turn halves upside down over a bowl and gently squeeze until all the seeds have come out. Tomato seeds can be bitter and so can eggplant, so it is better to remove the seeds for these Stacked Eggplant Rounds.
Duration: 40 minutes
Cook Time: 25 minutes
Prep Time: 15 minutes
- Gefen Canola Oil Cooking Spray
- 2 eggplants, unpeeled, sliced into 1/2 inch rounds
- Kosher salt
- 1/4 cup olive oil
- 1/4 teaspoon freshly ground pepper
- 1 (8 ounce) container feta cheese, crumbled
- 6 on-the-vine tomatoes, seeded and chopped or 1 (16 ounce) can chopped tomatoes, drained
- 1 green pepper, seeds and ribs removed, finely chopped
- 8 large basil leaves
1. Preheat oven to 425°F. Lightly spray jelly-roll pan with cooking spray.
2. Place eggplant slices on paper towels and sprinkle lightly with salt. Let sit for about 5 minutes. Pat dry with more paper towels.
3. Lay the eggplant rounds in a single layer on a prepared pan. Brush with olive oil and season with pepper. Roast for 15 minutes; turn over and brush with oil. Continue roasting for 10 minutes more.
4. While eggplant is roasting, combine feta, tomatoes, and peppers in a medium bowl. Set aside.
5. Stack basil leaves, roll them up like a cigar, and slice them into thin strips (a chiffonade).
6. Place one slice eggplany on a serving platter. Spoon 1 – 2 tabelspoons feta mixture on top. Repeat layers. Finish with a few shreds basil. Repeat with remaining ingredients.
Serve with Braised Carrots.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)