1 eggplant, sliced into 1/4 inch rounds
2 tomatoes, sliced
11 oz log goat cheese
4 tbsp olive oil
2 tbsp balsamic vinegar
salt and pepper , to taste
Preheat grill for medium heat.
In a large bowl, coat eggplant with olive oil and balsamic vinegar.
Season with salt and pepper.
Arrange half of the eggplant slices on a tray.
Place a slice of tomato and a slice of goat cheese on each slice of eggplant.
Sprinkle a little salt and pepper on the tomatoes and cheese.
Top with remaining slices of eggplant, and secure each bundle with a toothpick.
Lightly oil the grill grate.
Remove toothpicks, and arrange bundles on grate.
Cook about 7 to 8 minutes, then carefully flip.
Continue cooking for 6 to 7 minutes.
Note: To cook in the oven, bake at 375 degrees F for 15 to 20 minutes, or until softened and melt-in-your-mouth tender. Fresh mozzarella can be easily substituted if you don’t like goat cheese.
Sugar: 4g
:
Calcium: 63mg
Calories: 188kcal
Carbohydrates: 5g
Cholesterol: 18mg
Fat: 15g
Fiber: 2g
Iron: 1mg
Potassium: 219mg
Protein: 8g
Saturated Fat: 7g
Sodium: 147mg
Vitamin A: 672IU
Vitamin C: 5mg
