Tomato-Stuffed Roasted Eggplant With Feta

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Yield
8 servings
September 1997
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 112
  • Caloriesfromfat 43%
  • Fat 5.4g
  • Satfat 1.6g
  • Monofat 3g
  • Polyfat 0.4g
  • Protein 3.6g
  • Carbohydrate 15g
  • Fiber 3.6g
  • Cholesterol 6mg
  • Iron 1.4mg
  • Sodium 238mg
  • Calcium 110mg

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

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