Eggplant, Tomato and Feta Sandwiches

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Eggplant, Tomato and Feta Sandwiches

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cloves Garlic minced

1 small Eggplant

2 Tbsp. Olive Oil

3 small Tomatoes sliced

1 cup fresh Basil

3 oz. crumbled Feta Cheese

1 1/2 Tbsp. white Balsamic Vinegar

1/2 tsp. freshly ground Pepper

2 Mission® Flour Tortillas

Assorted Greens (optional)

 

Cut eggplant lengthwise into 6 (1/2-inch-thick) slices; sprinkle cut slices with

salt. Place in a single layer on paper towels; let stand 1 hour.

 

Stir together garlic and olive oil; let stand 5 minutes.

 

Rinse eggplant with water, and pat dry. Brush eggplant and tomato with garlic

mixture. Place eggplant in a single layer on baking sheets.

 

Broil eggplant 5 inches from heat (with electric oven door partially open) 3

minutes on each side; cool.

 

Place basil leaves on tortillas. Top evenly with cheese, eggplant, and tomato.

Drizzle with vinegar, and sprinkle with pepper. Roll up, and cut diagonally in

half. Serve with salad greens, if desired.

 

Source:

" Mission Foods "

 

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Per Serving (excluding unknown items): 149 Calories; 12g Fat (66.8% calories

from fat); 4g Protein; 8g Carbohydrate; 3g Dietary Fiber; 19mg Cholesterol;

241mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0