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Ingredients
- 6 x Thin eggplant slices (about 1/4 inch thick)
- 1 tsp Extra virgin olive oil, divided
- 1 Tbsp. Tahini (sesame paste)
- 1 med Tomato, cut into 6 (1/4 inch thick) slices
- 2 ounce Feta cheese, crumbled
- 1/2 tsp Oregano leaves
- 1/4 tsp Pepper
Directions
- On nonstick baking sheet arrange eggplant slices in a single layer and, using a pastry brush, lightly brush 1/2 tsp oil over top of eggplant slices. Broil 5 to 6 inches from heat source till eggplant is lightly browned, 2 to 3 min. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil till lightly browned, 2 to 3 min.
- Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil till tomato is heated through, about 1 minute. Top each tomato slice with 1/6 of the feta cheese, then sprinkle with oregano and pepper. Broil till cheese is melted and lightly browned, 1 to 2 min.
- Makes 2 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2208g | |
| Recipe makes 2 servings | |
| Calories 658 | |
| Calories from Fat 142 | 22% |
| Total Fat 16.48g | 21% |
| Saturated Fat 5.77g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 370mg | 15% |
| Potassium 5050mg | 144% |
| Total Carbs 125.76g | 34% |
| Dietary Fiber 73.4g | 245% |
| Sugars 52.35g | 35% |
| Protein 27.2g | 44% |
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