We were treated to this beautiful Mediterranean-inspired eggplant appetizer during a visit to the Hartford HeathCare Bone & Joint Institute at Hartford Hospital. It’s a light dish, perfectly portioned, and wonderfully herbaceous. It works as a fresh appetizer, starter, or alongside a grilled steak, pork chop, or fish.
Nutrition per serving: Calories 284; Total Carbohydrate 11g; Protein 6 g; Fat 24g ; Saturated fat 6.5g; Polyunsaturated fat 1.8g; Monounsaturated fat 14g; Fiber 3.5g; Sodium 180mg; Potassium 383mg
• ON-DEMAND: Listen to Faith and the gang rave about this dish during their conversation with Dr. Cortland Lewis, Physician-In-Chief at the Hartford HealthCare Bone & Joint Institute at Hartford Hospital. •
For the rounds
- 1 medium eggplant
- 2 tablespoons olive oil
- Olive oil spray
- salt and pepper
- 2 medium tomatoes diced
- 1/3 cup crumbled goat cheese
For the herb salsa
- 2 green onions finely chopped
- 1/2 cup parsley minced
- 1/2 cup basil minced
- 2 tablespoons capers rinsed
- 2 teaspoons lemon zest
- 1 clove garlic minced
- freshly ground pepper
- 1/2 cup extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
Servings: people (as a starter or a side)
- Slice eggplant into 3/8th inch thick rounds. Sprinkle with salt and set aside for 30 minutes.
- Combine all salsa ingredients together, reserving the lemon juice to add just before serving. Remove goat cheese from refrigerator.
- Blot dry the eggplant after 30 minutes. Line a large sheet pan with foil and spray with olive oil. Brush both sides of eggplant with 2 tablespoons of olive oil, and season with ground pepper. Arrange in a single layer on the pan. Broil in oven for approximately 5 minutes turning, once lightly marked. Turn over and broil other side for 5 more minutes. Eggplant should be tender.
- Arrange warm eggplant on a platter, sprinkle with crumbled goat cheese. Add chopped tomatoes and top with a generous amount of herb salsa.
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