Ingredients

  • 2 medium eggplants, cut into 1/2 inch rounds
  • 7-8 ounces Greek feta, crumbled into large chunks
  • 8 ounces cream cheese, room temperature
  • 3 eggs
  • 1/4 cup whipping cream
  • 1 1/2 cups plum cherry tomatoes cut in half, lengthwise
  • 1/2 cup Olea EVOO - divided
  • 2 tbsp Olea oregano
  • 1 1/2 tbsp za’atar (Middle-Eastern spice blend)
  • salt and pepper

 

Instructions

  1. Preheat oven at 400oF.
  2. Line the bottom and sides of a deep baking pan with foil and brush with olive oil.
  3. Place eggplant slices on a baking sheet that has been fitted with a rack. Brush both sides of the eggplant with plenty of olive oil and sprinkle with salt and pepper. Roast eggplant for 40 - 45 minutes till slices are soft and golden. Set aside to cool. Turn down oven temperature to 325oF.
  4. In a mixing bowl, place feta, cream cheese, eggs, whipping cream and a few cranks of black pepper. Beat mixture until smooth and thick.
  5. Arrange eggplant slices in the prepared baking pan. Fill the gaps between the pieces with the tomatoes and sprinkle with 1 tbsp of Greek oregano.
  6. Pour the cream cheese mixture into the pan, leaving exposed some of the eggplant and tomato pieces. Sprinkle with remaining 1 tbsp of Greek oregano.
  7. Pour the cheese mixture into the pan, leaving exposed some of the eggplant and tomato pieces. Sprinkle with remaining 2 tbsp of Greek oregano. Bake for about 40 minutes until mixture is set and turns golden. Remove from oven and let cool to room temperature.
  8. Lift foil and remove cake out of the pan. Mix the za’atar with a teaspoon of olive oil and brush the top of the cake. Cut cake into small squares and serve.
  9. Enjoy!!

 

 

 

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