Roasted Eggplant & Feta

ROASTED EGGPLANT ROASTED CHERRY TOMATOES FETA, MOZZARELLA & PROVOLONE RED SAUCE WOOD FIRED CRUST The Japanese, long-style eggplant is far superior to the fat, seedy Italian ones. I said what I said. They have a better texture, no bitterness, and none of that globby texture. Not to mention they're the perfect size for slicing. I simply roast the eggplant along with some fresh organic cherry tomatoes. A little, salt, olive oil, and oregano to round out the Mediterranean vibes. Topped with big crumbles of local feta cheese, this is a pretty, pretty, pretty wonderful summertime treat. Hope you love it.