• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Tomato-Stuffed Roasted Eggplant with Feta

  • Recipe Submitted by on

Category: Main Dish, Vegetables, Vegetarian

 Ingredients List

  • 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)

 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.

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