EGGPLANT CHEESECAKE

EGGPLANT CHEESECAKE image

Yield 4-6

Number Of Ingredients 8

2 medium eggplants (1.5 pounds)
5 oz feta, crumbled
5 oz cream cheese, softened
3 large eggs
1/4 cup heavy cream
1 cup grape tomatoes, cut in half
1 Tablespoon dried oregano
1.5 teaspoons za'atar

Steps:

Preheat oven to 400 degrees Cut eggplants into 3/4" rounds, place on non-stick foil on a baking sheet and brush lightly with olive oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden and soft. While eggplants are baking prepare an 8" square pan by making a double foil sling and brush with olive oil. In a mixing bowl combine 5 oz crumbled feta, 5 oz soft cream cheese, 3 eggs and 1/4 cup heavy cream. Beat well. Season with pepper. When eggplants are done, remove from oven and reduce temperature to 325. Assemble the Cheesecake: Lay eggplant slices evenly in the pan and place the grape tomatoes in any nooks and crannies. Sprinkle with 1/2 tablespoon oregano. Pour the cream mixture over the eggplants and sprinkle another 1/2 tablespoon oregano over the top. Bake for 35 to 40 minutes or until the custard sets and the top is golden. Remove pan from oven and allow a few minutes to cool. Remove the cake from the pan by lifting the sling. Mix the za'atar with a little oil and brush over the top. Cut into 4-6 servings.