Sorry for the delay in posting today, we are in the midst of one of the craziest zest week’s to date- we are tackling 5 different events! From catering to rentals to design and coordinating- we are wearing many hats this week. Always an adventure I must saySo after a busy day of shopping and food prep we have managed to wrangle up a tasty and surprisingly decently healthy creation for you! This dish would make for a great appetizer, side or even main dish. You really can’t beat the fact that it is vegetarian and gluten free- hollerrrr!
- 1 Eggplant
- 1 container of crumbled goat cheese or feta
- 3 tomatoes
- a dash of salt
Preheat oven to 350 degrees. First slice the eggplant into 1/4″ discs and spread out on cookie sheet. Next spread tahini over each slice, make sure you cover each slice. Next slice your tomatoes and cover eggplant with slices. Lastly crumble goat cheese or feta over each slice. Bake at 350 for 15 mins. Sprinkle with salt and serve warm!
Thanks for zestin’