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Ingredients
- a 1-lb. eggplant cut lengthwise into 1/3-inch-thick slices
- 2 tsp salt
- 2 Tbsp. extra virgin olive oil
- 3 Tbsp. soft mild goat cheese or possibly to taste, up to 4 (about 2 ounces)
- 1 x tomato seeded and diced
- 1 1/2 Tbsp. chopped fresh parsley leaves
Directions
- Working with 4 inner eggplant slices, reserving the remaining slices for another use, rub the salt into both sides of each slice and let the eggplant drain in a colander for 10 min. Rinse the eggplant and pat it dry. Brush both sides of each eggplant slice with the oil and on a baking sheet broil the eggplant under a preheated broiler about 3 inches form the heat for 3 to 4 min on each side, or possibly till it is golden brown and tender. Spread the goat cheese on the eggplant, top it with the tomato, and sprinkle the tomato with the parsley. Beginning with a short side roll up the slices.
- Serves 2 as a first course.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 458 | |
| Calories from Fat 328 | 72% |
| Total Fat 37.2g | 47% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 4828mg | 201% |
| Potassium 1022mg | 29% |
| Total Carbs 23.89g | 6% |
| Dietary Fiber 13.3g | 44% |
| Sugars 10.56g | 7% |
| Protein 12.58g | 20% |
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