Title: Greek Eggplant Rounds
Categories: Greek
Yield: 2 Servings

6		Thin eggplant slices (about 1/4 inch thick)
1	ts	Olive oil, divided
1	tb	Tahini (sesame paste)
1	md	Tomato, cut into 6 (1/4 inch thick) slices
2	oz	Feta cheese, crumbled
1/2	ts	Oregano leaves
1/4	ts	Pepper

On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes.

Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until tomato is heated through, about 1 minute. Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes.

Makes 2 servings

///\oo/\\\ From the hearth in Sandee's Kitchen...

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