Greek-style Eggplant

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Ingredients

Serves 4

• 2 eggplants
• 3 tomatoes
• 2 onions
• 20 black olives or green olives
• 5 oz (150g) feta
• Extra virgin olive oil
• 5 fresh basil leaves
• 1 sprig fresh oregano
• 1 sprig rosemary
• Salt, pepper

Preparation

• Cut the eggplants into slices about 1/3 " (1 cm) thick
• Blanch the eggplant slices in a pan of boiling water for 4-5 minutes
• Drain the eggplant slices
• Wash and peel the tomatoes, and cut them into thin slices
• Drizzle the bottom of an ovenproof dish with olive oil
• Put the slices of eggplant and tomato in the bottom of the dish, alternating a slice of eggplant with a slice of tomato. The slices should partially overlap
• Cover with the feta cut into small cubes, and the olives
• Chop the basil, oregano and rosemary, and sprinkle over the dish
• Add salt and pepper
• Cook for 20 minutes in an oven preheated to 400°F (200°C)
• Serve warm to accompany a delicious lamb wrapped in vine leaves, for example