Eggplant With Tomato-mint Sauce And Goat Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Georgian | Ethnic, Georgian, Vegetable | 4 | Servings |
INGREDIENTS
| 2 | Eggplants lg, trimmed | |
| cut 1/2"-thick rounds | ||
| 1 1/2 | T | Olive oil |
| Non-stick veg. oil spray | ||
| 1/2 | c | Chopped onion |
| 2 | Garlic cloves, minced | |
| 4 | Italian-style tomatoes | |
| stewed & peeled | ||
| 3 | T | Chopped fresh mint |
| 1/2 | t | Dried oregano |
| 1/2 | c | Crumbled soft fresh goat |
| cheesefeta | ||
| 8 | Fresh basil leaves, chopped | |
| 20 | nutes. Spoon half of tomato sauce into shallow 2-q, nutes. Spoon half of tomato sauce into shallow 2-quart |
INSTRUCTIONS
Preheat oven to 500øF. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350øF. Heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; saut until tender, about 5 minutes. Add garlic and stir 1 minute. Season with salt & pepper. Add tomatoes with their juices, mint & oregano and simmer until sauce thickens & is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil. ORIGIN: Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 102
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 262.1mg
Potassium: 461.2mg
Carbohydrates: 13g
Fiber: 4.2g
Sugar: 5.1g
Protein: 3g