Tomato Eggplant Appetizer

This tomato eggplant appetizer is heart healthy due to the cholesterol lowering properties of the two main ingredients; the eggplant and tomatoes.  The eggplant is very rich in phenolic compounds, which is 

beneficial in lowering LDL (bad) cholesterol. Eggplants are also a great source of fatty acids, the omega-3 and omega-6 fatty acids; while also being low in cholesterol, sodium and saturated fats. The tomatoes are helpful in lowering blood pressure and reducing cholesterol levels due to the vitamin B and potassium. Tomatoes also contain alkaline which assists in purifying the blood.

Tomato Eggplant Appetizer -  
Recipe Ingredients:

1 eggplant

¼ cup olive oil

3 tomatoes, sliced

2 oz. feta cheese

2 garlic cloves, crushed

¼ cup mayonnaise substitute

¼ teaspoon dill weed powder

Salt and pepper to taste

Dill, garnish 

Tomato Eggplant Appetizer - 
Recipe Instructions:

Pre-heat oven or toaster oven (on convention bake) to 400 degrees F.  Slice eggplants to ½” thick slices, cover with olive oil, salt and pepper.  Bake eggplants for 15-18 minutes.  Mix the cheese, crushed garlic,   and mayonnaise substitute in a small bowl.  Place baked eggplant slices on a plate and top each with a slice of tomato and a spoon full of cheese mixture.  Garnish each eggplant appetizer with fresh dill.  Makes 8-10 servings.



Nutritional Information/Analysis:

Calories:  Protein: g Carbohydrates: g Total Fat: 8.7g Saturated Fat: 1.5g Dietary Fiber: 2.0g Cholesterol: 54mg Sodium: 56mg


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