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Name: Tomato-Stuffed Roasted Eggplant with Feta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 md Eggplant; cut in half; 1 tb Chopped fresh rosemary; 1/4 ts Salt; Basil sprigs (optional); 1 tb olive oil; 1 1/4 c Slices plum tomato (about 4; 1 tb Chopped fresh basil; 1/4 c Crumbled feta cheese (1; 1/8 ts Pepper; 2 Garlic minced

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INGREDIENTS

2 md Eggplant; cut in half
1 tb Chopped fresh rosemary
1/4 ts Salt
Basil sprigs (optional)
1 tb olive oil
1 1/4 c Slices plum tomato (about 4
1 tb Chopped fresh basil
1/4 c Crumbled feta cheese (1
1/8 ts Pepper
2 Garlic ; minced

Servings

INSTRUCTIONS

Preheat oven to 500 degrees. Cut each eggplant half lengthwise into l/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 degrees for 15 minutes; sprinkle with cheese. Bake an additional 4 minutes or until cheese begins to brown. Garnish with basil sprigs, if desired. Yield: 8 servings. CALORIES 112 (43% from fat); FAT 5.4g PROTEIN 3.6g; CARB 15g; FIBER 3.6g; CHOL 6mg; IRON 1.4mg; SODIUM 238mg; CALC 110mg. Recipe by: Cooking Light, September 1997, page 134 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller on Sep 08, 1997

NOTES

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Tomato-Stuffed Roasted Eggplant with Feta

2 md Eggplant; cut in half
1 tb Chopped fresh rosemary
1/4 ts Salt
 Basil sprigs (optional)
1 tb olive oil
1 1/4 c Slices plum tomato (about 4
1 tb Chopped fresh basil
1/4 c Crumbled feta cheese (1
1/8 ts Pepper
2 Garlic minced

Preheat oven to 500 degrees. Cut each eggplant half lengthwise into  l/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 degrees for 15 minutes; sprinkle with  cheese. Bake an additional 4 minutes or until cheese begins to brown.  Garnish with basil sprigs, if desired. Yield: 8 servings.    CALORIES 112 (43% from fat); FAT 5.4g PROTEIN 3.6g; CARB 15g; FIBER 3.6g;  CHOL 6mg; IRON 1.4mg; SODIUM 238mg; CALC 110mg.    Recipe by: Cooking Light, September 1997, page 134    Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller  <schuller@ix.netcom.com> on Sep 08, 1997

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 8 Servings

Calories: 6
Calories from Fat: 4 (67%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 7.7mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
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: 6

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