Grilled Eggplant With Calabrian Pepper & Sweet Tomato Fennel With Feta Crumbles

Posted by Annette Bellisari on

1 large eggplant cut into ½ inch slices
½ cup extra virgin olive oil
Kosher salt
1/3 cup feta
¼ cup finely chopped basil
1 jar Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread

Slice the eggplant into ½ inch-thick slices, place on a paper towel and sprinkle with kosher salt to remove the moisture

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Brush eggplant slices on one side with olive oil; arrange onto a baking sheet with oiled side facing up. Cook eggplant under broiler until lightly browned, about 5 minutes. Remove from oven.

Turn oven heat to 350°F (175°C).

Turn slices and brush other side with olive oil. Spoon a tablespoon of Bellisari’s Calabrian Pepper & Sweet Tomato Fennel Spread on each slice and then sprinkle feta cheese over eggplant. Bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. Sprinkle basil over the eggplant slices and serve hot.

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