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EASY EGGPLANT WITH GOAT CHEESE AND BASIL
Tender baked eggplant stuffed with creamy goat cheese, juicy tomato and basil.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 pieces
Calories: 83 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 medium eggplants
- 1 ½ tbsp olive oil
- 6 tbsp soft goat cheese
- 1 medium tomato (sliced)
- 12 basil leaves
- salt
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.
Cup of Yum
Notes
- [nutrition-label]
Nutrition Information
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
% 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.