Try this Greek Eggplant Rounds recipe, or contribute your own.
Suggest a better descriptionOn 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 until eggplant is lightly browned, 2 to 3 minutes. Using a spatula,turn eggplant slices over and brush with remaining oil. Broil until lightly browned, 2 to 3 minutes. Spread 1/2 tsp tahini over each eggplant slice, then top each with 1 tomato slice. Broil until 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 until cheese is melted and lightly browned, 1 to 2 minutes. Makes 2 servings ///\oo/\\\ From the hearth in Sandees Kitchen...
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 66 | ||
Calories from Fat: 57 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 36.9mg | 1 % | |
Total Carbohydrate 1.8g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 66
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