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Receta Tomato Stuffed Roasted Eggplant With Feta
by Global Cookbook

Tomato Stuffed Roasted Eggplant With Feta
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Ingredientes

  • 2 med Eggplants Halved Lengthwise
  • 1 1/4 c. Plum Tomatoes Sliced
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Minced Fresh Rosemary
  • 1 Tbsp. Minced Fresh Basil
  • 1/4 tsp Salt
  • 1/8 tsp Pepper
  • 2 x Garlic Cloves Chopped
  • 1/4 c. Crumbled Lowfat Feta Cheese
  •     Basil Sprigs Optional

Direcciones

  1. Preheat oven to 500F.
  2. Cut each eggplant half lengthwise into 1/4 inch thick slices starting 1 inch from stem end. Place eggplant halves on a baking sheet. Gently press slices open; place tomato slices between eggplant slices. Brush oil over eggplant; sprinkle with rosemary, minced basil, salt, pepper, and garlic.
  3. Bake at 500F for 15 min; sprinkle with cheese. Bake an additional 4 min or possibly till cheese begins to brown. Garnish with basil sprigs, if you like.