Tomato-stuffed roasted eggplant with feta
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Eggplant; cut in half lengthwise (about 2 pounds) |
| 1¼ | cup | Slices plum tomato (about 4 tomatoes), (1/4-inch-thick) |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Chopped fresh rosemary |
| 1 | tablespoon | Chopped fresh basil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | Garlic cloves; minced | |
| ¼ | cup | Crumbled feta cheese (1 ounce) |
| Basil sprigs (optional) | ||
Directions
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@...> on Sep 08, 1997