4
2 ratings

Roasted Green Tomatoes and Eggplant Stacks

Jessica Chou

I'm normally not a fan of eggplant, but when paired with thick green tomatoes, some creamy feta, and plenty of basil, even I admit it's delicious. The flavors all mellow out and blend in the oven, making this dish a perfect appetizer (bonus points for grilled toasties on the side).

Click here to see Green Tomatoes for Everyone.

Ingredients

  • 8 large basil leaves
  • 1 medium-sized eggplant, cut into 1/4-inch-thick slices
  • 2 medium-sized green tomatoes, cut into 1/4-inch-thick slices
  • 3 Tablespoons olive oil, plus more for the baking sheet
  • 1 Teaspoon salt
  • 2 cloves garlic, minced
  • Black pepper, to taste
  • 1/4 Cup crumbled feta
  • 1 sprig basil, for garnish

Directions

Preheat the oven to 400 degrees.

Chop 4 of the basil leaves. Combine the eggplant, tomatoes, chopped basil, olive oil, salt, and garlic. Season with pepper, to taste. Toss to coat. Line a baking sheet with parchment paper and grease lightly. Spread the mixture on the baking sheet without overlapping. Roast until the eggplant is cooked through, about 15-20 minutes.

Remove from the oven and sprinkle some of the crumbled feta on top of eggplant and tomato slices. Broil until cheese is warm and slightly browned, about 5-7 minutes. Stack the tomatoes, eggplant, and whole basil leaves. Top with the remaining feta and garnish with a basil sprig. Serve warm.

Nutritional Facts
Servings2
Calories Per Serving334
Total Fat25g39%
Sugar15gN/A
Saturated6g29%
Cholesterol17mg6%
Protein7g14%
Carbs25g8%
Vitamin A72µg8%
Vitamin B120.3µg5.3%
Vitamin B60.5mg22.7%
Vitamin C36mg60%
Vitamin E4mg21%
Vitamin K47µg59%
Calcium150mg15%
Fiber10g40%
Folate (food)79µgN/A
Folate equivalent (total)79µg20%
Iron2mg10%
Magnesium59mg15%
Monounsaturated16gN/A
Niacin (B3)3mg13%
Phosphorus171mg24%
Polyunsaturated3gN/A
Potassium928mg27%
Riboflavin (B2)0.3mg18.6%
Sodium1030mg43%
Thiamin (B1)0.2mg14.5%
Zinc1mg8%