Eggplant with Feta and Tomatoes
Help Your Heart
Serves 4
Ingredients
- 4 eggplants, about 6 oz each
- 4 ripe tomatoes, peeled, seeded and chopped
- 3 oz feta cheese
- 1 tbsp Olive oil
- ½ teaspoon oregano
- Salt and pepper
Directions
- Preheat oven to 375 degrees
- Spray cookie sheet with cooking spray
- Slice eggplant in half lengthwise, do not peel
- Place eggplant cut side down on the sheet and spray with cooking spray
- Bake for 10 minutes
- Flip eggplant and bake and additional 5 minutes
- Season with salt and pepper
- Heat olive oil in skillet
- Add tomatoes and cook over medium heat until it forms a chunky sauce
- Spray baking dish with cooking spray
- Fit in the baked eggplant cut side up
- Spread tomato sauce over the eggplant
- Crumble feta on top and sprinkle with oregano
- Cover and bake until eggplant is tender, approximately 30-40 minutes. Bake uncovered for 5 minutes
Nutrition Facts
Calories: 150
Fat 8 grams
Saturated fat
Cholesterol
Sodium
Carbohydrate
Fiber 7 grams
Sugar
Protein 6 grams