Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing - Kosher.com

Ingredients

• 4 mini eggplants, cut in half lengthwise
• olive oil, for rubbing
• 3 cloves garlic, minced
• 1 teaspoon teriyaki sauce
• black pepper, to taste
• 1/2 cup each red, yellow, and orange cherry tomatoes
• feta cheese, shaved or crumbled
• cilantro or parsley, finely chopped
• 1 green onion, finely chopped
• pomegranate arils, for garnishing
• 3 tablespoons Gefen Olive Oil
• 1 tablespoon Tuscanini Balsamic Vinegar
• 1 teaspoon honey