What you'll need to get started:
Basil Infused Olive Oil Pomegranate Balsamic Vinegar
2 TSP Ground Black Peppercorns
2 Eggplants
Parsley, Fresh Chopped for Garnish
Feta Cheese Crumbles for Garnish
1 TSP Salt
Directions
Preheat the oven to 425 degrees. Lightly coat the baking sheet with olive oil. Remove the stems from the eggplants and slice the eggplants on the bias (vertically) into 1/2 inch thick ovals. Lay the eggplant slices across the baking sheet and brush each with Nancy's basil infused olive oil.
Bake the eggplant slices for 12 minutes on each side. In a small bowl combine salt, pepper, and the pomegranate flavored vinegar. Mix well and drizzle the sauce over the eggplants.
Garnish with parsley and feta cheese.
Serve with pita bread.
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