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Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:35 minsTotal Time:35 minsServings:4Yield:4 servings
Prep Time:35 mins
Prep Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1eggplant (1 pound)3tablespoonsextra-virgin olive oil, divided½teaspoonsalt, divided½teaspoonground pepper, divided8ouncesgrape tomatoes, halved2 ½ouncesfresh mozzarella, diced2tablespoonsbest-quality balsamic vinegar, divided1sprigThinly sliced basil leaves for garnish
Cook Mode(Keep screen awake)
Ingredients
1eggplant (1 pound)
3tablespoonsextra-virgin olive oil, divided
½teaspoonsalt, divided
½teaspoonground pepper, divided
8ouncesgrape tomatoes, halved
2 ½ouncesfresh mozzarella, diced
2tablespoonsbest-quality balsamic vinegar, divided
1sprigThinly sliced basil leaves for garnish
DirectionsPreheat oven to 400 degrees F.Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes.Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve.Originally appeared: EatingWell.com, August 2020
Directions
Preheat oven to 400 degrees F.Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes.Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve.
Preheat oven to 400 degrees F.
Cut eggplant in half lengthwise. Using a spoon, hollow out the eggplant, leaving a shell about 1/4 inch thick. Dice the flesh and set aside. Brush the hollowed-out eggplant halves with 1 tablespoon oil. Place the halves cut-side down on a baking sheet; roast until tender, about 15 minutes.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the diced eggplant, 1/4 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until tender and browned, 8 to 10 minutes. Remove from heat and stir in tomatoes, mozzarella,1 tablespoon vinegar and the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
Divide the mixture between the roasted eggplant halves. Bake until warmed through, about 5 minutes. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with basil, if desired, and serve.
Originally appeared: EatingWell.com, August 2020
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Nutrition Facts(per serving)183Calories14gFat10gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
