Name: Tomato-Stuffed Roasted Eggplant with Feta
Ingredients: 2 md Eggplant; cut in half lengthwise (about 2 pounds); 1 1/4 c Slices plum tomato (about 4 tomatoes), (1/4-inch-thick); 1 tb Olive oil; 1 tb Chopped fresh rosemary; 1 tb Chopped fresh basil; 1/4 ts Salt; 1/8 ts Pepper; 2 Garlic cloves; minced; 1/4 c Crumbled feta cheese (1 ounce); Basil sprigs (optional)

We have not advanced very far in our spiritual lives if we have not encountered the basic paradox of freedom…that we are most free when we are bound. But not just any way of being bound will suffice; what matters is the character of our binding. The one who would be an athlete, but who is unwilling to discipline his body by regular exercise and by abstinence, is not free to excel on the field or the track. His failure to train rigorously denies him the freedom to run with the desired speed and endurance. With one concerted voice, the giants of the devotional life apply the same principle to the whole of life: Discipline is the price of freedom.

Elton Trueblood

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	Vegetarian	Main dishes, Vegetarian, Vegetables	8	Servings

INGREDIENTS

2	md	Eggplant; cut in half lengthwise (about 2 pounds)
1 1/4	c	Slices plum tomato (about 4 tomatoes), (1/4-inch-thick)
1	tb	Olive oil
1	tb	Chopped fresh rosemary
1	tb	Chopped fresh basil
1/4	ts	Salt
1/8	ts	Pepper
2		Garlic cloves; minced
1/4	c	Crumbled feta cheese (1 ounce)
		Basil sprigs (optional)

INSTRUCTIONS

Preheat oven to 500 degrees. Cut each eggplant half lengthwise into
l/4-inch-thick slices starting 1 inch from stem end. Place eggplant halves
on a baking sheet. Gently press slices open; place tomato slices between
eggplant slices. Brush oil over eggplant; sprinkle with rosemary, basil,
salt, pepper and garlic. Bake at 500 degrees for 15 minutes; sprinkle with
cheese. Bake an additional 4 minutes or until cheese begins to brown.
Garnish with basil sprigs, if desired. Yield: 8 servings.
CALORIES 112 (43% from fat); FAT 5.4g PROTEIN 3.6g; CARB 15g; FIBER 3.6g;
CHOL 6mg; IRON 1.4mg; SODIUM 238mg; CALC 110mg.
Recipe by: Cooking Light, September 1997, page 134
Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller
<schuller@ix.netcom.com> on Sep 08, 1997

A Message from our Provider:

“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”