CHEESY
EGGPLANT AND CHERRY TOMATOES
A very attractive vegetable dish and
very tasty as well. It is easy to
prepare.
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)
Cheese
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