Roasted Eggplant Slices The Perfect Bread Alternative
1 medium eggplant
1/3 cup feta cheese (crumbled)
1/4 cup black olives (sliced)
1 1/2 tbsp olive oil
1/2 tsp greek seasoning
1 can artichokes (canned in water) (chopped)
Preheat oven to 400º F. Spay a baking dish, or baking pan.
In a small bowl, mix the olive oil and the greek seasoning. Set aside.
Open the canned artichokes. Squeeze out excess liquid, and chop.
Wash eggplant. Cut in half lengthwise. Slice a small piece off the back of each half just so the eggplant lays flat on the dish.
Score the inside of each half in a diagonal pattern.
Brush each half with the oil mixture.
Top each half with the artichokes, feta and olives.
Bake for 25 minutes, or until the skin has softened. If the cheese is browning too quickly, you can cover loosely with foil.
Remove from oven, let cool for a couple of minutes and slice.