I heard about this recipe second-hand from my wife after a dinner party she attended that was hosted by an old work buddy named Lisa. While I'm not usually a big eggplant fan, this dish is quite nice.
Start by cutting up a male eggplant into half-inch wide rounds. Lay the rounds out on a cooling rack and liberally salt both sides. Let this sit for about an hour; you'll start to see the salt pull water out of the eggplant slices. You can then actually wring the rounds out like you would a wet paper towel. Dry them off and set them aside.
Mix equal parts sun-dried tomatoes and cream cheese in a blender (or to your taste). Next, crumble feta into the mix (again, to taste).
In a saucepan, pan fry both sides of the eggplant rounds until browned nicely. Let the rounds drain and cool. Then spoon the tomato mixture into the middle of the rounds and fold over.
You can server these at room temperature with some balsamic vinegar drizzled on the top. I found these a little oily, so I'd like to find ways in the future to reduce that a bit. Any suggestions?
