Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

We love eggplant parm and have created a little spin off it! The roasted red peppers give it a sweet, roasted flavor while the feta adds just the right touch of salt. Combined with the fresh basil it is the perfect combination of sweet, salty and savory! We also love drizzling balsamic glaze on it to top it off. Plus…..It’s ONLY 60 calories And you can’t beat that!

Oh, and if you are like us, then you love balsamic (so tasty, good for you and so low in calories! 🙂 )–and you’ll love it with eggplant done just right (hello Balsamic Grilled Eggplant) and with roasted red peppers done just right (hello Roasted Red Pepper, Spinach, and Feta Portobello Burger ;))!

And if you take this yumster to a party and indulge and nothing is as healthy or delicious as this, remember, it’s never to late to get back on track with our 5 Steps To Cleanse The Body, “Detox” and Recharge

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

 Eggplant pepper parm

 

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta

 

Serves 2

 

Ingredients:

Oil in a spray container

¼ large eggplant

1 large red bell pepper, sliced into four pieces, lengthways

2 T. non-fat feta

2 T. basil, freshly chopped

2 T. balsamic glaze

 

 

Directions:

  1. Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
  2. Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
  3. After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!

 

You may replace the red pepper with ½ a tomato as well. Cut the tomato and grill it similarly.

Eggplant tomato parm

With Red pepper:

Nutrition Facts (per serving): 60 Calories, 0g Fat, 0g Saturated Fat, 10g Carbohydrate, Protein 5g, 4g Fiber, 136mg Sodium, 1mg Cholesterol

 

With Tomato:

Nutrition Facts (per serving): 53 Calories, 0g Fat, 0g Saturated Fat, 8g Carbohydrate, Protein 5g, 3g Fiber, 136mg Sodium, 2mg Cholesterol

Balsamic Drizzled Roasted Red Pepper & Eggplant with Feta
 
Ingredients
  • Oil in a spray container
  • ¼ large eggplant
  • 1 large red bell pepper, sliced into four pieces, lengthways
  • 2 T. non-fat feta
  • 2 T. basil, freshly chopped
  • 2 T. balsamic glaze
Instructions
  1. Slice eggplant into four, ¼-inch thick slices. Slice the red pepper into 4 large pieces.
  2. Spritz both sides of the eggplant and pepper with the oil in the spray jar. Place them on to the grill (you can use a Panini maker if you don’t have a grill, or roast them in the oven Allow them to soften and char. Grill each side for about 5 minutes are until char marks start to appear.
  3. After all vegetables are cooked, place a layer of eggplant on two separate plates. Layer each eggplant slice with a piece of red pepper, then eggplant, and lastly a red pepper. Place one tablespoon of feta on top of the each red pepper and top each off with 1 tablespoon of basil. Drizzle one tablespoon of balsamic glaze over the top of each veggie sandwich and enjoy!
Nutrition Information
Serving size: 1 Calories: 60 Fat: 0 Saturated fat: 10 Carbohydrates: 10 Sodium: 136 Fiber: 4 Protein: 5 Cholesterol: 1

 

 

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