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Grilled Eggplant with Tomatoes, Basil, and Feta
- prep: 20 min
- cook: 0 hr
- total: 20 min
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The secret to perfectly tender eggplant is salting before you cook. Here, flame-kissed slices are topped with a simple tomato salad for a satisfying vegetarian main course.
Ingredients
- 1 large eggplant (about 1 1/2 pounds), trimmed, cut lengthwise into 1-inch-thick slices
- Coarse salt
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 2 cups cherry tomatoes (about 10 ounces), halved
- 1/4 cup pine nuts, toasted
- 1 ounce feta cheese, crumbled (about 1/4 cup)
- Pinch of red-pepper flakes
- 1/4 cup packed fresh basil leaves, torn if large
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 172 % Daily Value *
- Total Fat: 11 g 16.42%
- Saturated Fat: 2 g 9.64%
- Trans Fat: 0 g %
- Cholesterol: 5 mg 1.67%
- Sodium: 177 mg 7.38%
- Calcium: 53 mg 5.28%
- Potassium: 566 mg 16.17%
- Magnesium: 0 mg 0%
- Iron: 1 mg 5.04%
- Zinc: 0 mg 0%
- Total Carbohydrate: 14 g %
- Dietary Fiber: 6 g 22.76%
- Sugar: 8 g
- Protein: 6 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 17.19%
- Vitamin C 23.17%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables3
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
