Thyme Roasted Eggplant with Sun Dried Tomato and Valbreso® Cheese in Filo Cups
Ingredients:
- 4 oz Valbreso® Cheese
- 2 small eggplants diced
- 1 small tomato diced, seeds removed
- 1 small onion diced
- 3 garlic cloves thinly sliced
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped thyme
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped thyme
- 1 tablespoon chopped oregano
- ½ cup of sun dried tomatoes in olive oil chopped
- 12 oil-cured olives chopped
- 2 tablespoons basil finely chopped
- 1 package of pre-baked filo cups
Directions:
- Combine together; eggplants, tomatoes, onion, garlic, sherry vinegar, olive oil, thyme, oregano and salt.
- Bake at 325 degrees until the vegetables soften.
- Once the vegetables are cooked, mix in the chopped olives, the sun dried tomatoes, the basil and the Valbreso® Cheese.
- Fill each filo cup with one tablespoon of the mix and top with basil leaves.