Eggplant Feta Tart Cups

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 292.6
  • Total Fat: 19.0 g
  • Cholesterol: 1.0 mg
  • Sodium: 289.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 9.1 g

View full nutritional breakdown of Eggplant Feta Tart Cups calories by ingredient
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Adapted from Everyday Food September 2010 Adapted from Everyday Food September 2010
Number of Servings: 6


    1 eggplant, about 1 pound
    Olive Oil Spray
    1/4 tsp each salt and pepper
    2 oz Fat Free Feta (Trader Joe's)
    1/4 cup pistachios, chopped
    1/4 tsp ground coriander
    1/8 tsp cayenne pepper
    2 tbsp mint leaves, chopped
    1 sheet puff pastry dough, thawed and rolled out to a 6x9" rectangle


Preheat oven to 400. Trim eggplant, cut in half lengthwise. Spray lightly with olive oil. Place cut side down on a parchment lined rimmed baking pan. Bake until tender, about 20 minutes. Let eggplant cool for a few minutes, then scrape out flesh and roughly chop.

Mix together eggplant, feta, 3 tbsp pistachios, coriander, cayenne, and mint. Season with salt and pepper.

Lightly oil 6 standard muffing cups. Cut puff pastry into 6 (3") squares. Press 1 square into muffin cups and fill with 1/4 cup eggplant mixture. Sprinkle with remaining pistachios. Bake until golden; about 20-25 minutes. Let cool in pan, 5 minutes. Can be served warm or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user XTMONT.

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