6 Thin eggplant slices (about
-1/4 inch thick) 1 ts Olive oil, divided
1 tb Tahini (sesame paste)
1 md Tomato, cut into 6 (1/4 inch
-thick) slices 2 oz Feta cheese, crumbled
1/2 ts Oregano leaves
1/4 ts Pepper
On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes. Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute. Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings ///oo/ From the hearth in Sandee’s Kitchen…