Mediterranean Eggplant, Fried Feta, and Tomato Stack with Lemon Garlic Vinaigrette

November 10, 2015

This recipe is a knock out for a dinner party or fancy sunday supper. It is a simple recipe with complex flavors that can be thrown together in 20 minutes. Fried feta cheese became an obsession of mine a year ago when I made it in Culinary school. It\\\'s so easy, but so delightfully creamy and crispy. The vinaigrette is extremely zesty and bright. Honestly you could even just whip that together for an arugula salad.

// Stack //
3 dancer variety eggplant, sliced 1/4 inch thickness
3 small or medium yellow tomatoes, sliced 1/4 inch thickness
1 small black of feta cheese, sliced 1/4 inch thickness
2 tablespoons of olive oil
3/4 cup of all purpose flour; gluten free alternative
1/2 teaspoon of black pepper
1/2 teaspoon of sea salt
1/2 ounce of fresh rosemary finely chopped

// Vinaigrette //
1/8 cup of olive oil
2 lemons, juice and zest
2 garlic cloves
1/4 teaspoon of sea salt
1/4 teaspoon of pepper
2 tablespoons of raw organic honey
1 ounce of fresh rosemary

1. Place all ingredients for the vinaigrette in a food processor and blend for 2 minutes. If you are food processor-less, finely mince the garlic and rosemary. Whisk together everything except for the lemon...
See the full directions on my site

Nutritions

Calories
1514

Sodium
1746mg
72% DV

Fat
142g
218% DV

Protein
6g
12% DV

Carbs
43g
14% DV

Fiber
9g
37% DV