Recipe - Greek Eggplant Rounds

6 Thin eggplant slices (about
One fourth inch thick)
1 teaspoon Olive oil, divided
1 tablespoon Tahini (sesame paste)
1 md Tomato, cut into 6 (One fourth inch
thick) slices
2 ounce Feta cheese, crumbled
One half teaspoon Oregano leaves
One fourth teaspoon Pepper

On nonstick baking sheet arrange eggplant slices in a single layer and,
using a pastry brush, lightly brush One half tsp oil over top of eggplant
slices. Broil 5 to 6 inches from heat source until eggplant is lightly
browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and
brush with remaining oil. Broil until lightly browned, 2 to 3 minutes.

Spread One half tsp tahini over each eggplant slice, then top each with 1 tomato
slice. Broil until tomato is heated through, about 1 minute. Top each
tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and
pepper. Broil until cheese is melted and lightly browned, 1 to 2 minutes.

Makes 2 servings

///\oo/\\\ From the hearth in Sandee's Kitchen...

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini