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Ingredients
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1 eggplant, peeled and sliced lengthwise into 1/4-inch slices
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salt as needed
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1 tablespoon olive oil, or as needed
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1 pinch Italian seasoning, or to taste
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1 (4 ounce) log goat cheese, softened
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2 canned whole roasted red peppers, drained and diced
Directions
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Arrange eggplant slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse eggplant slices and pat dry with a paper towel.
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Preheat grill for medium heat and lightly oil the grate.
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Lightly brush both sides of eggplant slices with olive oil and season with Italian seasoning.
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Grill eggplant slices on the preheated grill, exactly 3 minutes per side. Spread goat cheese on 1 side of each eggplant slice and sprinkle with roasted red peppers. Serve open-faced or rolled up.
Nutrition Facts (per serving)
| 148 | Calories |
| 12g | Fat |
| 3g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 148 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 6g | 32% |
| Cholesterol 22mg | 7% |
| Sodium 310mg | 13% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 2g | |
| Protein 7g | 13% |
| Vitamin C 25mg | 28% |
| Calcium 93mg | 7% |
| Iron 1mg | 4% |
| Potassium 49mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
