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Name: Eggplant With Tomato-Mint Sauce And Goat Cheese
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Crumbled soft fresh goat; 2 Eggplants lg, trimmed; Non-stick veg. oil spray; 1/2 c Onions chopped; 2 Garlic minced; 3 tb Chopped fresh mint; 1 1/2 tb olive oil; 8 Fresh basil leaves, chopped; 1/2 ts Dried Oregano; 4 Italian-style tomatoes

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INGREDIENTS

1/2 c Crumbled soft fresh goat
2 Eggplants lg, trimmed
Non-stick veg. oil spray
1/2 c Onions ; chopped
2 Garlic ; minced
3 tb Chopped fresh mint
1 1/2 tb olive oil
8 Fresh basil leaves, chopped
1/2 ts Dried Oregano
4 Italian-style tomatoes

Servings

INSTRUCTIONS

Preheat oven to 500F. Spray 2 large baking sheets with oil spray. Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn rounds over and bake until tender and golden, about 10 minutes longer. Remove from oven. Reduce oven temperature to 350F. Heat remaining 1/2 tablespoon oil in medium nonstick skillet over medium heat. Add onion; saute until tender, about 5 minutes. Add garlic and stir 1 minute. Season with salt & pepper. Add tomatoes with their juices, mint & oregano and simmer until sauce thickens & is reduced to 1 3/4 cups, breaking up tomatoes with back of spoon, about 20 minutes. Spoon half of tomato sauce into shallow 2-quart baking dish. Arrange eggplant rounds atop sauce, overlapping slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake until heated through, about 20 minutes. Sprinkle with basil. ORIGIN: Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17, 1999

NOTES

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Eggplant With Tomato-Mint Sauce And Goat Cheese

1/2 c Crumbled soft fresh goat 
2  Eggplants lg, trimmed 
  Non-stick veg. oil spray 
1/2 c Onions chopped
2  Garlic minced
3 tb Chopped fresh mint 
1 1/2 tb olive oil 
8  Fresh basil leaves, chopped 
1/2 ts Dried Oregano 
4  Italian-style tomatoes

Preheat oven to 500F. Spray 2 large baking sheets with oil spray.    Arrange eggplant rounds on prepared sheets; brush lightly with 1    tablespoon oil. Sprinkle with salt and pepper. Bake 10 minutes. Turn    rounds over and bake until tender and golden, about 10 minutes    longer. Remove from oven. Reduce oven temperature to 350F. Heat    remaining 1/2 tablespoon oil in medium nonstick skillet over medium    heat. Add onion; saute until tender, about 5 minutes. Add garlic and    stir 1 minute. Season with salt & pepper. Add tomatoes with their    juices, mint & oregano and simmer until sauce thickens & is reduced    to 1 3/4 cups, breaking up tomatoes with back of spoon, about         20    minutes. Spoon half of tomato sauce into shallow 2-quart    baking dish. Arrange eggplant rounds atop sauce, overlapping    slightly. Spoon remaining sauce over. Sprinkle cheese over. Bake    until heated through, about 20 minutes. Sprinkle with basil. ORIGIN:    Irina Kavelenkova, Tbilisi-Georgia, circa 1997 From: Dr. Donald R.    Houston  Posted to MM-Recipes Digest V4 #16 by docdonald@worldnet.att.net on May 17,  1999

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 4 Servings

Calories: 24
Calories from Fat: 12 (50%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2.5mg		0 %
Potassium 58.5mg		2 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 2.2g
Protein 0.5g		1 %
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.

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Calories per serving: 24

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