Baked Eggplant with Fresh Oregano and Gorgonzola
|1||tbsp||fresh lemon juice|
|5||oz||gorgonzola cheese crumbles|
Preheat oven to 350 degrees. Slice eggplant in 1/4" pieces lengthwise. Place eggplant in oiled baking dish. Splash lightly with salt and water, and let stand for 20 minutes. Pat dry. Combine oregano, garlic, lemon, cumin and yogurt in mixing bowl. Spoon mixture over eggplant halves. Drizzle with olive oil. Crumble gorgonzola over top. Bake for 30 minutes, or until eggplant is soft. Adjust seasonings as desired. Serves 4 as a side dish.