Labor Day weekend is just about here, so relax, enjoy your fam and friends, a little sun, and all fun things. This ultra easy dish comes to us from food contributor, Libby, who suggests enjoying this as a meal… or cut it into smaller pieces and voila! Appetizers! This recipe is now a two-decade old family recipe that is still as fresh-sounding as ever. Her mom discovered it 20 years ago during a solo vacation to Hawaii while eating at the Hali’Imaile General Store. What fun, right??
Libby enjoyed this every summer with her mom and sisters, and now, we get to enjoy it, too! It’s simple yet full of flavor. Swap it out for other ingredients, add portobellos or squash, or even add a thin chicken cutlet as a topper for protein.
Ingredients
1 small eggplant
1 loaf of bread – either French or a variation
4 ounces Feta cheese
¼ cup heavy crème
2 tbsp. Fresh basil or other herbs
Olive oil for cooking
Salt and pepper
Directions
1. Cut eggplant into 4 lengthwise slices approximately ½-inch thick
2. Salt and set aside for 30 minutes.
3. Cut bread lengthwise into slices about 4-5 inches wide.
4. Mix Feta, cream, salt, pepper and herbs together in a small bowl until smooth and spreadable.
5. Wipe moisture from eggplant.
6. Heat olive oil over large skillet until hot and saute eggplant about 3-5 minutes per side.
7. Spread mixture onto bread and top with eggplant.
8. Serve hot or tepid. You may also top with tomato slice or cooked Portobello mushroom but we never did.
Enjoy, and Happy Friday!
photo and recipe: libbyvision.com
