Food & Cooking Recipes Dinner Recipes Blistered Eggplant With Tomatoes, Olives, and Feta 2.9 (49) 2 Reviews This meatless main course has eye appeal to spare. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 7, 2017 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 20 mins Total Time: 50 mins Servings: 4 This meatless main course gets a nice boost of flavor and texture from smoky, broiled-tender eggplant and a variety of fresh tomatoes. Ingredients 1 large eggplant (about 1 ¾ pounds), cut into ¼-inch-thick rounds ¼ cup extra-virgin olive oil, plus more for drizzling 1 ¾ pounds mixed tomatoes, small ones halved or quartered, large ones cut into ¼-inch-thick rounds Coarse salt and freshly ground pepper 6 ounces feta, crumbled ½ cup mixed olives ½ cup lightly packed fresh flat-leaf parsley leaves Bread, such as a baguette, for serving Directions Preheat broiler with rack 6 inches from heat source. Place eggplant rounds on a wire rack set on a rimmed baking sheet. Broil until eggplant is blistered and deep brown on one side, 10 to 12 minutes. Flip and broil until blistered on other side, 10 to 12 minutes. Immediately transfer to a large bowl, toss with oil, and cover with a plate. Let stand until softened, 10 minutes. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. Top with feta, olives, and parsley, and serve with bread. Originally appeared: Martha Stewart Living, September 2014 Rate It PRINT