Eggplant Cheesecake
Ingredients
- 1/4 cup olive oil, plus more to finish
- 2 pounds eggplant, cut crosswise into 3/4 inch slices
- Kosher salt
- 5 ounces feta, crumbled
- 5 ounces cream cheese
- 1/4 cup heavy cream (I used whole milk)
- 1/2 teaspoon freshly ground black pepper
- 1 cup plum or cherry tomatores, halved or quartered
- 1/3 cup fresh oregano, chopped
- 1 1/2 teaspoons za'atar
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