| Recipe from Martha Stewart ’ s Vegetables
Ingredients :
Directions :
Inspired Dishes
| Recipe from Martha Stewart ’ s Vegetables
This salad offers a healthier alternative to frying eggplant : The rounds are simply broiled on a wire rack until blistered , then tossed with olive oil .
Blistered Eggplant with Tomatoes , Olives , & Feta
Ingredients :
• 1 large eggplant , cut into¼-inch- thick rounds
• ¼ cup extra-virgin olive oil , plus more for drizzling
• 1¾ pounds mixed tomatoes
• Coarse salt and freshly ground pepper
• 6 ounces feta cheese , crumbled
• ½ cup mixed olives
• ½ cup lightly packed fresh flat-leaf parsley leaves
Directions :
1 . Heat broiler with rack 8 inches from heat source . Toast bread on a rimmed baking sheet , tossing once , until crisp , about 2 minutes .
2 . With rack 6 inches from heat source . Place eggplant rounds on a wire rack set on a rimmed baking sheet . Broil until eggplant is blistered and deep brown on one side , 10 to 12 minutes . Flip and broil until blistered on other side , 10 to 12 minutes . Immediately transfer to a large bowl , toss with oil , and cover with a plate . Let stand until softened , 10 minutes .
3 . Arrange eggplant and tomatoes on a platter , seasoning each layer with salt and pepper and drizzling with oil before adding next layer . Top with feta , olives , and parsley and serve .
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Reprinted from Martha Stewart ’ s Vegetables by the Editors of Martha Stewart Living . Copyright © 2016 by Martha Stewart Living Omnimedia , Inc . Photographs by Ngoc Minh Ngo and others . Published by Clarkson Potter / Publishers , an imprint of Penguin Random House LLC .