- Total time 20 minutes
- Portion size 4 servings
Ingredients
Method
Preheat barbecue to high heat; grease grill. Cut eggplants lengthwise into 1⁄3-inch-thick slices. Brush slices with 3 tbsp olive oil and sprinkle with bread crumbs. Place on grill; cook about 2 to 3 minutes on each side. Top with cheese and cook until melted; set aside. In a large bowl, combine tomatoes with remaining oil, basil, garlic and salt. Top slices of grilled eggplant with cherry tomato mixture. Garnish with basil leaves; serve.
Nutritional facts PER SERVING: about
- Fibre 12 g
- Sodium 665 mg
- Protein 20 g
- Calories 600
- Total fat 39 g
- Cholesterol 60 mg
- Saturated fat 13 g
- Total carbohydrate 42 g
