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Grilled Eggplant And Tomato With Basil |
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| Course : |
Grilled Vegetables |
| From: |
HungryMonster.com |
| Serves: |
4 |
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Ingredients:
| 1/2 |
cup |
yellow bell pepper -- diced |
| 1/4 |
cup |
low sodium chicken broth |
| 1 |
tablespoon |
olive oil -- plus 1 teaspoon |
| 1 |
tablespoon |
balsamic vinegar |
| 2 |
cloves |
garlic |
| 1/4 |
teaspoon |
freshly ground black pepper |
| 1 |
medium |
eggplant -- pared, cut in 1 inch slices |
| 1 |
medium |
tomato -- cut in 1/2 inch slices |
| 3 |
ounces |
goat cheese -- crumbled |
| 1/4 |
cup |
fresh basil -- coarsely chopped |
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Preparation:
In mini-food processor or blender, puree bell pepper, broth, oil, vinegar, garlic, salt and black pepper until smooth. Place eggplant and tomato on plate and brush on both sides with broth mixture; discard any remaining broth mixture.
Prepare grill for a medium fire.
Grill eggplant 8 minutes, turning after 4 minutes, until lightly charred. Grill tomato 4 minutes, turning after 2 minutes.
Arrange eggplant and tomato alternately on platter, overlapping slices. Sprinkle cheese and scatter basil evenly over all. Divide evenly among 4 plates and serve.
Serving (1 cup) provides: |
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Nutritional Information:
100 cal, 4 g fat, 1 g sat, 0 mg chol, 194 mg sod, 14 g car, 9 g fib, 5 g pro, 187 mg calcium. |
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