Zesty Eastern Eggplant Delight
A flavorful, gluten-free dish that combines the sweetness of eggplant with the zesty flavors of the Middle East.
Ingredients
- ●1 large eggplant
- ●2 tbsp zesty harissa zesty
- ●2 tbsp olive oil eastern
- ●1 9-inch pie crust (gluten-free) pie
- ●to taste salt
- ● fresh parsleychopped
- ● feta cheesecrumbled
- ●2 tbsp lemon juice
- ●2 cloves garlic
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cut the eggplant into 1/2-inch thick slices and brush with olive oil.
- 3
Season with salt and bake for 15-20 minutes, or until tender.
- 4
In a separate pan, heat the zesty harissa over medium heat.
- 5
Add the garlic and cook for 1-2 minutes, until fragrant.
- 6
Stir in the lemon juice and cook for an additional minute.
- 7
To assemble, place a layer of eggplant slices in the pie crust.
- 8
Top with a layer of the zesty harissa mixture, followed by crumbled feta cheese.
- 9
Repeat the layers one more time, ending with a layer of feta cheese on top.
- 10
Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 11
Garnish with chopped parsley before serving.