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Broiled Eggplant with Provolone and Tomato Vinaigrette - Dietitian's Choice Recipe
Broiled Eggplant with Provolone and Tomato Vinaigrette - Dietitian's Choice Recipe

Category: Main Dish | Serves: 4

(636 ratings)

Nutrition Information:
Calories: 129
Protein: 6 g
Carbs: 14 g
Fat: 7 g
Saturated Fat: 3 g
Sodium: 700 mg
Fiber: 5 g

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Make veggies the main star of you meal with this yummy eggplant, broiled with tomato vinaigrette and provolone.
Tomato Vinaigrette (see recipe below)
1 small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.)
1 1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil)
1/4 teaspoon salt
2 oz. provolone cheese, cut into strips

Tomato Vinaigrette:

Combine the following ingredients into a bowl:
2 large tomatoes, chopped (about 2 cups)
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
2 cloves garlic, finely chopped

*Eliminate salt to reduce sodium*
1 Make Tomato Vinaigrette and set aside. Turn oven on to broil.
2 Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
3 Spray both sides of eggplant and place in skillet. Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook eggplant for 5 minutes until tender and remove from heat.
4 Arrange provolone cheese over eggplant. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
5 Serve eggplant topped with Tomato Vinaigrette.

Ratings & Reviews
(636 ratings)
Reviewed By:
This is even better when placed on a hot grill. 5 Minutes on one side, 5 on the other, then place cheese on top and ...
Sep 12, 2009
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