Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 4 servings
tablespoons olive oil, plus additional for baking sheet
very large eggplant
Salt and black pepper
c. roasted red pepper hummus
slices rustic black olive bread
c. fresh spinach leaves
thin slices tomato
c. feta cheese, crumbled
Preheat oven to 375° F. Brush baking sheet with olive oil. Set aside.
Wash eggplant and remove stem. Cut eggplant horizontally into 8 slices, approximately 1 inch thick. Place on baking sheet. Press 2 slivers of garlic into each eggplant slice. Salt and pepper slices to taste. Drizzle olive oil over slices. Bake 25 minutes. Keep slices warm.*
Spread hummus, dividing equally, over 4 slices of the bread. Top each with 2 slices of eggplant. Cover with fresh spinach leaves and 2 slices each of tomato. Crumble the feta over the tomatoes and top each with remaining bread slices.
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