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Home » Recipes » Tomato Stuffed Roasted Eggplant With Feta

Tomato Stuffed Roasted Eggplant With Feta Recipe

Name: Tomato Stuffed Roasted Eggplant With Feta
Ingredients: 2 med Eggplants Halved Lengthwise; 1 1/4 c. Plum Tomatoes Sliced; 1 Tbsp. Extra virgin olive oil; 1 Tbsp. Minced Fresh Rosemary; 1 Tbsp. Minced Fresh Basil; 1/4 tsp Salt; 1/8 tsp Pepper; 2 x Garlic Cloves Chopped; 1/4 c. Crumbled Lowfat Feta Cheese; Basil Sprigs Optional

by Global Cookbook

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Servings: 8

Ingredients

Cost per serving $0.79 view details

2 med Eggplants Halved Lengthwise
1Â 1/4 c. Plum Tomatoes Sliced
1 Tbsp. Extra virgin olive oil
1 Tbsp. Minced Fresh Rosemary
1 Tbsp. Minced Fresh Basil
1/4 tsp Salt
1/8 tsp Pepper
2 x Garlic Cloves Chopped
1/4 c. Crumbled Lowfat Feta Cheese
Â Â Basil Sprigs Optional

Directions

Preheat oven to 500F.
Cut each eggplant half lengthwise into 1/4 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, minced basil, salt, pepper, and garlic.
Bake at 500F for 15 min; sprinkle with cheese. Bake an additional 4 min or possibly till cheese begins to brown. Garnish with basil sprigs, if you like.

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Amount Per Serving	%DV
Serving Size 205g
Recipe makes 8 servings
Calories 76
Calories from Fat 27	36%
Total Fat 3.13g	4%
Saturated Fat 1.02g	4%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 130mg	5%
Potassium 466mg	13%
Total Carbs 11.57g	3%
Dietary Fiber 6.4g	21%
Sugars 4.9g	3%
Protein 2.7g	4%

Tomato Stuffed Roasted Eggplant With Feta Recipe

Ingredients