Wednesday, June 25, 2008

Herb Roasted Eggplant and Tomatoes with Feta

This easy and wonderful recipe is from Bon Appetit. Roasting the vegetables, especially the tomatoes concentrates the flavor and makes this dish that much more yummy. Not bad for a diet recipe:)

If you want to, you can substitute or add more veggies to make the dish more to your taste. Here are some suggestions with their calories:
1 cup (4 oz.) chopped zucchini = 20 calories
1 cup (6 oz.) chopped onion = 65 calories
1 clove garlic = 5 calories
1 cup (5 oz.) chopped green or red peppers = 30 calories
1 cup (5 oz.) mushrooms, sliced, cooked = 80 calories
1 tomato (4 oz.) tomato = 25 calories
1 olive = 10 calories
1 cup chopped eggplant, cooked = 35 calories
1 lb eggplant, cooked = 130 calories

Be careful with the olive oil, don't use too much. Keep in mind that olive oil has 120 calories each tablespoon.



1 1 3/4-pound eggplant, cut into 1-inch cubes
4 large plum tomatoes, cored, quartered lengthwise
3 tablespoons olive oil
2 tablespoons Sherry wine vinegar
2 tablespoons plus 2 teaspoons chopped fresh oregano
1/2 cup crumbled feta cheese

Preheat oven to 450°F. Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar. Sprinkle with 2 tablespoons oregano, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.

Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.

Makes 6 servings
Per serving:
Calories: 133
Fat: 10g
Carbs: 10g
Fiber: 5g
Protein: 3g

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