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Tomato-Stuffed Roasted Eggplant With Feta

Yield 8 servings

Ingredients

  • 2 medium eggplant, cut in half lengthwise (about 2 pounds)
  • 1 1/4 cups (1/4-inch-thick) slices plum tomato (about 4 tomatoes)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 garlic cloves, minced
  • 1/4 cup (1 ounce) crumbled feta cheese
  • Basil sprigs (optional)

Nutrition Information

  • calories 112
  • caloriesfromfat 43 %
  • fat 5.4 g
  • satfat 1.6 g
  • monofat 3 g
  • polyfat 0.4 g
  • protein 3.6 g
  • carbohydrate 15 g
  • fiber 3.6 g
  • cholesterol 6 mg
  • iron 1.4 mg
  • sodium 238 mg
  • calcium 110 mg

How to Make It

  1. Preheat oven to 500°.

  2. 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, basil, salt, pepper, and garlic. Bake at 500° for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired.