Eggplant Cheesecake

1. 1

   Preheat the oven to 400 degrees. Line the base and sides of a deep 7 1/2-inch square baking pan (or an 8-inch round baking pan) with aluminum foil, making the pieces large enough so that at least 2 inches hangs over each of the four sides, and brush with a little oil.

2. 2

   Lay the eggplant slices (2 eggplant cut crosswise into 3/4 inch slices) on a baking sheet lined with parchment paper and brush with 1/4 cup of the olive oil. Sprinkle with 1/4 teaspoon of salt and a generous grind of black pepper. Roast for 40 minutes, until the eggplant slices are soft and golden. Set aside to cool. Reduce the oven temperature to 325 degrees.

3. 3

   Combine the 5 oz feta, 4 oz cream cheese, 3 eggs, 1/4 cup heavy cream and some black pepper in a bowl and beat with a hand-held mixer until smooth and thick. It might take several minutes to eliminate all the lumps from the feta.

4. 4

   Arrange the eggplant slices in the prepared baking pan, overlapping them if necessary. Add the 1 cup grape tomatoes cut in half, using them to fill any gaps, and sprinkle with 2 tsp dried oregano.

5. 5

   Pour the cream mixture into the pan, sprinkle with the remaining 2.5 tsp oregano and bake in the oven for 35 to 40 minutes, until the custard sets and turns golden. Remove from the oven and let cool to room temperature.

6. 6

   Remove the cake from the pan and cut into 4 squares (or into wedges, if using a round dish). Mix the za'atar with the remaining 1 teaspoon of oil, brush this gently over the top and sides of the cake, and serve.

* Per serving · 4 servings · Values may vary.