Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 21
Calories from Fat 13 (60%)
Amount Per Serving %DIV
Total Fat 1.4g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 5.1mg 2%
Sodium 7.2mg 0%
Potassium 17.8mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 1.4g 3%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
Recipe Description
Eggplant and garlic are roasted together in the oven to make a filling for a small pastry shells.  An excellent serving choice for the holidays, parties or potlucks.
Prep time
20 min
Cook time
45 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
16   prepared basic tartlet pastry shells, baked and cooled
2 Tablespoon(T)  crumbled blue or goat cheese
1 Tablespoon(T)  fresh mint leaves, chopped
1/2 Teaspoon(t)  fresh thyme leaves, chopped
1/2 Cup(c)  oven dried tomatoes, or 1/4 cup chopped oil packed sun dried tomatoes
1   bulb garlic, unpeeled
1 Pinch(pn)  salt, to taste
2 Teaspoon(t)  olive oil
1   medium eggplant, about 1 pound
1 Pinch(pn)  pepper, freshly ground, to taste

Preparation

Heat oven to 350° F.  Cut eggplant in half lengthwise and with a sharpe knife make several diagonal cuts about 1/2 inch deep in flesh.  Drizzle with olive oil and season with salt and freshly ground pepper.  Line a cookie sheet with foil and place eggplant on foil, cut sides up.  Cut off about 1/2 inch from the top of garlic bulb, slicing off a little of the individual cloves.  Place on a small sheet of aluminum foil and drizzle with olive oil.  Wrap garlic tightly in foil and place on baking sheet with eggplant.  Bake eggplant and garlic until tender, about 35 to 45 miniutes.  When eggplant is cool enough to handle, scoop flesh from shells, place in a strainer and allow to drain for 10 minutes, and place in a medium sized bowl.  Squeeze pulp from 4 or 5 roasted garlic cloves, chop or mash with a small fork until smooth, and add to eggplant.  Chop tomatoes into 1/2 inch pieces and add to eggplant with thyme and mint leaves.  Stir in cheese and season with salt and pepper.  Fill tart pastry shells with about 1 tablespoon of filling just before serving.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.