Some vegetables were just meant for each other. This meal idea, from CSA member Brandy Watson, makes great use of a perfect vegetable pair from this week’s share.
Peel, and slice eggplantinto 1/2” thick rounds. Sprinkle the eggplant with salt, and allow it to “sweat” out the excess moisture for about 10 minutes. Pat dry. Preheat oven to 350 F. Place eggplant on a greased cookie sheet. Stack the eggplant with tomatoes slices, crumbled feta, and basil leaf. Drizzle with olive oil, and bake for about 20 minutes.
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