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Blistered Eggplant with Tomatoes, Olives, and Feta

Recipe photo courtesy of Bryan Gardner

This meatless main course has eye appeal to spare -- and gets nice boosts of flavor and texture from smoky, broiled-tender eggplant and a variety of tomatoes.

Source: Martha Stewart Living, September 2014
Total Time Prep Servings

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49
  • maricrisnangli
    26 AUG, 2017
    I am very thankful for all the list of recipes you shared and sent to me, the mere fact that these recipes are beneficial to my cookery class... i learned a lot on you.thank you so much and God bless...
    Reply
    • MS10934112
      27 OCT, 2017
      This is supposed to be a review of the recipe "Blistered Eggplant with Tomatoes, Feta and Olives, not a thank you note.
  • MS10703264
    17 AUG, 2014
    It is an easy recipe to make. But make sure the eggplant slices are at least 1/4inch thick. I found there wasn't enough to actually layer, maybe my platter was too large. I used jarred olives, thinking the deli ones would give this dish too much oil. The end result was tasty and filling, however VERY salty. I didn't add salt to each layer, as I didn't have layers. So the salt I added was minimal. The feta, olives added much of the salt.
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