Servings: 3 servings
Ingredients
- 1 each eggplant, fresh, peeled and sliced into rounds
- 10 sprays cooking spray
- 2 Tbsp tomato puree
- 2 oz feta cheese, low fat
- 6 Tbsp tomatoes, fresh, chopped
- 1/4 cup basil, fresh, chopped
- 3 Tbsp Kalamata olives, pitted, chopped
- 3 Tbsp scallions, fresh, chopped
- 1 tsp black pepper
- 1/4 tsp salt
- 3 Tbsp balsamic glaze
Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.
Instructions
- Preheat grill and preheat oven to 425 degrees F.
- Slice eggplant into 6 slices. Spray each slice of eggplant with cooking spray and season with salt and pepper.1 each eggplant, fresh, peeled and sliced into rounds, 1 tsp black pepper, 1/4 tsp salt, 10 sprays cooking spray
- Place each eggplant slice on the grill and cook on each side for 2 minutes, checking so they don’t burn.
- Place each grilled eggplant slice on a sheet pan. Spread 1 tsp of tomato puree on each slice. Sprinkle equal amounts of tomatoes, feta, scallions, olives, and basil on top.2 Tbsp tomato puree, 2 oz feta cheese, low fat, 6 Tbsp tomatoes, fresh, chopped, 3 Tbsp Kalamata olives, pitted, chopped, 3 Tbsp scallions, fresh, chopped, 1/4 cup basil, fresh, chopped
- Bake for 8 minutes or until cheese softens and eggplant edges are brown.
- Drizzle balsamic glaze over each tart. Serving size: 2 slices3 Tbsp balsamic glaze
Nutrition
Serving: 2tarts | Calories: 135kcal | Carbohydrates: 17g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Sodium: 412mg | Fiber: 7g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Leave a Reply