Grilled Eggplant with Tomato and Feta

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 370.8
  • Total Fat: 31.8 g
  • Cholesterol: 40.4 mg
  • Sodium: 550.9 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 8.7 g

View full nutritional breakdown of Grilled Eggplant with Tomato and Feta calories by ingredient
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Low carb dish. Taken from Low carb dish. Taken from
Number of Servings: 5


    1 large eggplant
    3 large tomatoes, to match the diameter of the eggplant
    0.4 lbs Bulgarian feta, crumbled
    1/2 cup fresh basil leaves
    juice of half lemon
    2 garlic cloves
    extra-virgin olive oil
    Kosher salt
    Freshly ground black pepper to taste


The prepping time includes time for eggplant to release water


Cut of the eggplant crosswise into thick rounds. Lightly season them with salt and leave them for 30 minutes on a side to let water to come out of the eggplant.
Once ready drizzle some olive oil on top of each slice and grill them on a lightly oiled grill rack for 2 -3 minutes each side.
Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice and 1 teaspoon salt in an immersion blender until smooth.
Cut the tomatoes crosswise to 1/4 thick rounds.
Lightly oil the baking pan. Arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle feta crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, feta and tomato rounds and top with the rest of the crumbled feta.
Preheat the oven to 400F.
Drizzle some olive oil on top of each stack and bake for 15 minutes.

Serving Size: approx 5 serving sizes

Number of Servings: 5

Recipe submitted by SparkPeople user DSWHITE.

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