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Greek   -   Greek Eggplant   adapted from The Occasional Vegetarian

  • 1 Teaspoon Olive Oil
  • 2 Teaspoons Rosemary
  • 1/2 Cup Feta Cheese
  • 1/2 Cup Cottage Cheese
  • 1 Tablespoon Black Olives -- chopped
  • 2 Tablespoons Sun-Dried Tomatoes, Oil-Packed -- chopped
  • 2 Medium Eggplants -- sliced 1/3" thick
  • Olive Oil -- for brushing
Directions Combine all but eggplant and last olive oil in a bowl.
Sprinkle eggplatn slices with salt and allow to drain on paper towels for 1 hour. Rinse and pat dry. Place on cookie sheet and brush with olive oil on both sides. Set oven to broil, place eggplant under broiler for 3 minutes on each side. When done, spread them with cheese mixture.
Serves 5
Time to Make 0:00

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