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.
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
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.
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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