Tomato-stuffed Roasted Eggplant With Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Main dishes, Vegetables, Vegetarian | 8 | Servings |
INGREDIENTS
| 2 | Eggplant, cut in half | |
| lengthwise about 2 | ||
| pounds | ||
| 1 1/4 | c | Slices plum tomato, about 4 |
| tomatoes | ||
| 1/4-inch-thick | ||
| 1 | T | Olive oil |
| 1 | T | Chopped fresh rosemary |
| 1 | T | Chopped fresh basil |
| 1/4 | t | Salt |
| 1/8 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 6mg
Sodium: 151.3mg
Potassium: 252.6mg
Carbohydrates: 5.7g
Fiber: 2.2g
Sugar: 2.9g
Protein: 3.6g