Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil, plus additional for baking sheet

  2. 1 very large eggplant

  3. 12 slivers garlic

  4. Salt and black pepper

  5. 3/4 cup roasted red pepper hummus

  6. 8 slices rustic black olive bread

  7. 1 cup fresh spinach leaves

  8. 8 thin slices tomato

  9. 1 cup (6 ounces) Wisconsin Feta Cheese, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°F (190°C). Brush baking sheet with olive oil. Set aside.

  2. Wash eggplant and remove stem. Cut eggplant horizontally into 8 slices, approximately 1-inch thick. Place on baking sheet. Press 2 slivers of garlic into each eggplant slice. Salt and pepper slices to taste. Drizzle olive oil over slices. Bake 25 minutes. Keep slices warm.*

  3. Spread hummus, dividing equally, over 4 slices of the bread. Top each with 2 slices of eggplant. Cover with fresh spinach leaves and 2 slices each of tomato. Crumble the feta over the tomatoes and top each with remaining bread slices.

  4. Serve immediately.


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