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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) pine nuts toasted |
3 clove(s) garlic minced |
1/4 cup(s) evoo |
2 teaspoon(s) lemon zest |
2 tablespoon(s) lemon juice |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 bag(s) boca crumbles (equivalent to 1 1/2 pounds ground meat) thawed |
1 pound(s) eggplant sliced into 1/2 rounds |
1 1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) red pepper flakes |
1 can(s) diced tomatoes, 14.5 oz |
1 cup(s) crumbled feta cheese |
Directions:
1. Adjust oven rack to upper-middle position and preheat broiler. Process 1/4 cup pine nuts, 2 garlic loves, 2 Tbsp EVOO and lemon juice until smooth. Season with S&P to taste and set aside.
2. Arrange eggplant rounds on plate and season with S&P. Cover with plastic wrap and MW until tender, about 5 minutes.
3. Saute garlic, oregano and red pepper 30 seconds. Add Boca crumbles, tomatoes, 1/4 cup pine nuts, 1/4 cup Feta, salt and pepper and cook until liquid evaporates - about 2 minutes.
4. Top Boca mixture with eggplant rounds. Brush (or spray) eggplant with oil then spoon on the reserved pine nut paste. Sprinkle with remaining Feta and broil until cheese is browned - about 5 minutes.
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