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Wednesday, January 11, 2012

Cheesy Eggplant and Cherry Tomatoes (GF)

A very attractive vegetable dish and very tasty as well.  It is easy to prepare.  'Scuse the photo!

2 Japanese eggplants
3 tbsp olive oil (45 mL)
1 tsp seasoning salt (5 mL)
1/2 tsp paprika (2 mL)
1 tbsp olive oil (15 mL)
19 cherry tomatoes (approx.), halved
1 cup shredded Monterey Jack (250 mL)

Preheat oven to 425°F (220°C).   Wash eggplant and slice into 1/4-inch (0.6 cm) pieces.  In medium bowl, combine 3 tbsp (45 mL) olive oil, seasoning salt and paprika.  Add eggplant slices and toss.  On rack of broiling pan, place eggplant slices.  Bake approximately 25 minutes, or until tender.

In large skillet, in 1 tbsp (15 mL) olive oil fry cherry tomato halves just until tender but not mushy (they must still keep their shape).  Line the bottom of 9 x 13-inch (2 L) glass baking dish with cooked eggplant slices.  Place one half cherry tomato on each eggplant slice, more or less.  Sprinkle with Monterey Jack cheese and bake 7 minutes.

Yield:  8 servings
1 serving
193.5 calories
8.0 g protein
16.2 g fat
5.1 g carbs


buttoni said...

My kinda of side dish, Jen. Can't wait to try these. :)

Jennifer said...

I looove eggplant!

Balvinder Ubi said...

I love diced eggplants with all sorts of spices.Though you have not used much but they look good with cherry tomatoes and cheese.

Jennifer said...

Oh, I'd love to see your recipes, Balvinder!

Ann said...

Oh, YUM! I love all of the ingredients in this and when you put them together....heaven! Thanks - this one is a winner!

Lizzy Do said...

Oh, this would be wonderful for a dinner party!! So beautiful and tasty!

Jennifer said...

I agree, Lizzy.

Thanks, Ann.

Eftychia said...

Oh, this is delicious Jennifer! The calories are perfect for a dish like this. I am so glad we have the same view regarding food and diet...