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Ingredients
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1 medium eggplant, sliced into 1/4 inch rounds
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2 large tomatoes, sliced
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1 (11 ounce) log goat cheese
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4 tablespoons olive oil
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2 tablespoons balsamic vinegar
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salt and pepper to taste
Directions
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Preheat grill for medium heat.
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In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.
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Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.
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Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
Notes
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!
Fresh mozzarella can easily be substituted if you don't like goat cheese.
Nutrition Facts (per serving)
227 | Calories |
19g | Fat |
7g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 227 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 9g | 45% |
Cholesterol 30mg | 10% |
Sodium 639mg | 28% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 3g | 10% |
Total Sugars 4g | |
Protein 9g | 19% |
Vitamin C 7mg | 8% |
Calcium 127mg | 10% |
Iron 1mg | 6% |
Potassium 329mg | 7% |
* 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.