This may be my last tomatillo recipe of the season and I think it may be the most delicious one so far. Sorry if you are sick of them already, but since I just discovered them I am enamored. Plus I have been gifted with a huge bounty of them from J’s Dads garden. Waste not want not right?
For this recipe I used my roasted tomatillo salsa and along with feta, baked it on eggplants. I actually made two versions, one with tomatoes and one with the tomatillo salsa, the one with the salsa was by far my favorite and I would definitely make this again. In fact I ate two whole eggplants worth myself, it was that good!
Baked Eggplant with Feta and Tomatillo Salsa(serves 2)
Preheat oven to 375F. Trim the ends off of the eggplant and cut in half lengthwise. With a knife, cut the flesh crosswise, being careful not to cut into the skin. Heat the oil in a frying pan to medium. Fry eggplants, flesh side own for 5 miutes. Check half way through to make sure it isn’t burning. Flip eggplant over and cook for another 5 minutes on the skin side. Remove to a baking dish, flesh side up. Grind some fresh pepper on top, followed by feta and then top with the salsa. Bake for 35 minutes, sprinkle with cumin and then bake for another 5 minutes. Serve hot.