EASY EGGPLANT WITH GOAT CHEESE AND BASIL
User Reviews
5.0
33 reviews
Excellent
EASY EGGPLANT WITH GOAT CHEESE AND BASIL
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Tender baked eggplant stuffed with creamy goat cheese, juicy tomato and basil.
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Ingredients
- 2 medium eggplants
- 1 ½ tbsp olive oil
- 6 tbsp soft goat cheese
- 1 medium tomato (sliced)
- 12 basil leaves
- salt
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Instructions
- Preheat oven to 450F.
- Peel the eggplants and slice them lengthwise into ⅓- inch thick pieces. Each eggplant should make about 6 slices.
- Using a silicone pastry brush or just your hands, brush the eggplant slices lightly with olive oil on both sides.
- Arrange the eggplant on a large baking tray and bake for about 20-25 minutes. (Depending on the size of your oven you may need to bake the eggplant in batches).
- Once the eggplant is baked, let it cool completely.
- Spread ½ tbsp of goat cheese onto half of the eggplant, just like you see in the photo below.
- Place 2 slices of tomato and 1 basil leaf on top of the goat cheese. Fold the eggplant in half. Garnish with basil leaves.
Notes
- [nutrition-label]
Nutrition Information
Show Details
Calories
83kcal
(4%)
Carbohydrates
1g
(0%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
3g
Cholesterol
11mg
(4%)
Sodium
89mg
(4%)
Potassium
25mg
(1%)
Fiber
0.3g
(1%)
Sugar
0.4g
(1%)
Vitamin A
250IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
30mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 89mg | 4% |
| Potassium | 25mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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