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Prep Time	Cook Time	Total Time	Makes	Calories
30 min.	60 min.	90 min.	6	0

Half Roasted Tomatoes with Eggplant and Feta

A quick method to roast tomatoes and add depth, crunch and flavor to any dish.

Half roasted tomatoes:

1 pint of cherry or grape tomatoes sliced thin

1-2 tsp. of salt

1 tsp. of fresh ground pepper

1 tsp. of brown sugar

2 tbsp. of olive oil

Eggplant roast:

1 large eggplant cut into 1/4 inch rounds

Leftover juices from half roasted tomatoes

1 tbsp. of olive oil (if needed)

1/2 of a lemon juiced

3 sprigs of thyme (only using the leaves discard the stems)

1 minced garlic clove

Roast with eggplant:

1/2 cup of feta cheese crumbles

Garnish:

Fresh minced celery leaves or other fresh herb such as basil leaves or oregano

1	Preheat oven to 425 degrees
2	Assemble the half roasted tomato seasoning/oil in a large bowl. Using your clean hands or a fork, gently mix the tomatoes with the seasoning oil.
3	Add parchment paper to a large baking sheet and using a fork lay each tomato slice down onto the parchment paper, careful not to overlap. Place in the oven for 20-30 mins until browning occurs on tips of some of the slices and the liquid within most of the slices appears to dries out. Remove from heat and let cool on a cooling rack.
4	While the tomatoes are roasting use the same large bowl (use the leftover tomato liquid) to marinate the eggplant slices and seasonings. Let sit for in bowl for 30 mins. Using your hands or a fork, make sure each slice has a generous coating of oil and herbs.
5	On another large baking sheet add the slices of eggplant and roast with feta for 30-45 mins until the eggplant slices are soft and the feta crumbles begin to brown on the tips. Remove from oven
6	Immediately serve the eggplant and feta on a serving plate or within individual plates garnished with the half roasted tomatoes and celery/herb leaves. Serve hot or at room temperature.