Roasted Eggplant with Feta and Honey Drizzle | National Honey Board
Roast eggplant with feta and honey for a flavorful appetizer. Perfectly tender and sweet, served hot.
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Cooking tools:
- Oven
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Pastry brush
- Spatula
- Measuring spoon
- Pepper mill
- Serving platter
Ingredients
- 1 large - eggplant, about 1 1/4 lbs.
- 6 T - extra-virgin olive oil
- 1 1/2 cups (about 8 oz.) - mild-tasting feta cheese, crumbled
- freshly ground black pepper
- approx. 1/2 cup - honey, or as needed
- 1 T - fresh thyme or oregano leaves, chopped, for garnish
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