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

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