Planked Roasted Eggplant w/Tomato & Basil

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 13.2 g
  • Cholesterol: 26.1 mg
  • Sodium: 233.7 mg
  • Total Carbs: 34.3 g
  • Dietary Fiber: 13.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Planked Roasted Eggplant w/Tomato & Basil calories by ingredient
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Number of Servings: 1


    1 medium eggplant peeled and cut in 1/2 inch sclices
    1 medium tomato, cut into thin sclices
    12 basil leaves
    4 tbsp goat cheese
    salt and pepper to season


Serves 4

Salt the sliced eggplant generously. Cover them with a dish and a heavy weight. After 30 minutes, press out the bitter juices and drain.

Preheat plank 350

Wipe the eggplant dry. Place on preheated plank and spary with oil. Roast for 15 minutes.

Remove plank from oven. Turn slices over and place a slice of tomato on each. Arrange basil leaves on tomato slices and top with goat cheese. Season with salt and pepper. Return to oven and roast for an additional 10 to 15 minutes.

Number of Servings: 1

Recipe submitted by SparkPeople user EDMINN.

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