Ingredients
- 8 jumbo shrimp butterflied and deveined shopping list
- 4 cloves garlic sliced thinly shopping list
- 1 LG onion sliced thinly shopping list
- 1 med eggplant sliced in 1/4 in circles then quartered shopping list
- 2 TBS lemon juice shopping list
- 1 TBS Demeter's greek seasoning shopping list
- 2 cups of base tomato sauce ( see my recipe) shopping list
- 1/4 cup evoo plus 2 TBS shopping list
- 1 cup off fresh spinach shopping list
- 3 TBS feta cheese shopping list
- 8 pitted kalamata olives rough chopped shopping list
- 1/8 tsp of cinnamon shopping list
- 1 dash of fresh nutmeg shopping list
How to make it
- Preheat oven to 350
- On a cookie sheet spread out eggplant and roast for 15 minutes.
- In a sauce pan add 2 TBS evoo and on a low to med heat add onion and saute for 10 minutes.
- Add garlic and saute another ten minutes. Add 1/4 cup of evoo to pan with the onions and garlic and add eggplant then saute for 10 minutes stirring to coat.
- Add tomato sauce, spinach, Kalamata olives,1 TBS Greek spice, cinnamon and nutmeg. increase heat to medium high stirring frequently for 5 minutes. Add lemon juice
- Stick in a casserole dish and bake for 45 minutes.
- Meanwhile take 2 ramekins and spoon each with 2/3 of the eggplant and tomato mixture.
- Lay shrimp on top and evenly spread feta cheese over top.
- Bake for 5 minutes, then broil on high until cheese melts and browns a little.
The Rating
Reviewed by 5 people-
This sounds so delicious and divine - you have my 5 forks.
aussie_meat_pie
in My Kitchen loved it
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Wonderful!
pleclare
in Framingham loved it
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Good
hungrybear
in Miner loved it
Reviews & Comments 5
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