GREEK EGGPLANT ROUNDS

      Title: GREEK EGGPLANT ROUNDS
  Categories: Greek
       Yield: 2 Servings
  
       6    Thin eggplant slices (about
            -1/4 inch thick)
       1 ts Olive oil, divided
       1 tb Tahini (sesame paste)
       1 md Tomato, cut into 6 (1/4 inch
            -thick) slices
       2 oz Feta cheese, crumbled
     1/2 ts Oregano leaves
     1/4 ts Pepper
  
   On nonstick baking sheet arrange eggplant slices in a single layer
   and, using a pastry brush, lightly brush 1/2 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 1/2 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...
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