- Portion size 6 servings
- Credits : August 2009
Ingredients
Cherry Tomato Sauce:
Method
Peel off strips of eggplant skin lengthwise to create stripes; cut eggplant crosswise into 3/4-inch (2 cm) thick rounds. Sprinkle all over with salt ; let stand for 30 minutes. Place rounds between tea towels; press out liquid.Cherry Tomato Sauce: In bowl, mix together tomatoes, anchovies, garlic, oil, vinegar, basil, salt and pepper; scrape onto heavy-duty foil and wrap into packet. Place on grill over medium-high heat; cook until saucy, 10 to 15 minutes
Meanwhile, brush both sides of eggplant slices with oil. Add to grill; close lid and grill until bottoms are golden brown, about 5 minutes.
Turn and cover with cheese; grill until eggplant is tender, bottoms are golden and cheese is melted, 4 to 5 minutes. Serve topped with tomato sauce.
Nutritional facts per each of 6 servings: about
- Sodium 595 mg
- Protein 8 g
- Calories 233.0
- Total fat 18 g
- Potassium 293 mg
- Cholesterol 19 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 18.0
- Vitamin A 11.0
- Vitamin C 13.0
