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Blistered Eggplant with Tomatoes, Olives, and Feta

Martha Stewart
  • minutes
  • Serves 4

INGREDIENTS

1

Eggplant (about 1 3/4 pounds), large

1/2 cup

Flat-leaf parsley, lightly packed fresh leaves

1 3/4

lbs Tomatoes, mixed

1/2 cup

Olives, mixed

1

Salt and freshly ground pepper, Coarse

1/4 cup

Olive oil, extra-virgin

1

Bread

6 oz

Feta