Another farm stand yielded these really cute almost mini Roma tomatoes, so that part was done. I had tons of fresh oregano growing in my herb pot, fresh eggs and feta in the fridge, and a quick stop at the corner grocery for cream and cream cheese, and the cheesecake was almost ready to make itself.
But I helped. First by slicing those gorgeous eggplants into 3/4 inch slices, brushing generously with olive oil and seasoning with kosher salt and ground black pepper.
Those went in to roast until tender. Yum.
Meanwhile, I sliced the tomatoes and minced the fresh oregano. The roasted eggplant got stacked in the baking pan.
I whisked together the eggs and cream in one bowl.
And got the cream cheese and feta ready.
I stirred the cream cheese until soft, then added the feta cheese and blended them well.
Once that was blended together I added the egg and cream mixture and whisked everything until smooth.
And now it was time for assembly. The eggplant slices were almost on end, and I tucked the tomato halves between them and sprinkled half the oregano over them. This is such a gorgeous picture it almost seemed a shame to go to the next step!
Which was to pour over the custard mixture. And sprinkle the remaining oregano.
And bake!
Here it is ready to serve.
I didn't have any za'tar to brush over before serving, but I bet that would be good. I think I might like to do this as a casserole for dinner some time and just bake and serve in a pretty dish. For this meeting I just cut it into squares.
And here's the recipe: