Heart-Healthy Grilled Eggplant with Cheese
Savor the delicious simplicity of this heart-healthy grilled eggplant with cheese, a flavorful dish that's as nutritious as it is satisfying. Perfectly charred eggplant slices are brushed with a zesty olive oil and lemon marinade, then topped with bubbly, melted low-fat mozzarella cheese and sweet cherry tomatoes for a delightful contrast of textures. Fresh basil adds a fragrant, herbal finish, making this dish a standout on any table. Not only is it easy to prepare in under 35 minutes, but it's also a low-calorie, high-fiber option, ideal for those looking for a wholesome vegetarian recipe without sacrificing flavor. Serve it as a light entrée or a hearty appetizer that pairs beautifully with a crisp summer salad. Keywords: heart-healthy, grilled eggplant, low-fat cheese, vegetarian recipe, quick dinner ideas.
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Ingredients
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 10 leaves fresh basil leaves
- 1 cup low-fat mozzarella cheese
- 12 halved cherry tomatoes
Directions
Step 1
Preheat your outdoor grill or an indoor grill pan over medium-high heat.
Step 2
Slice the eggplants into 1/2-inch thick rounds. You should get approximately six slices per eggplant.
Step 3
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, ground black pepper, and salt.
Step 4
Brush the eggplant slices generously with the olive oil mixture on both sides.
Step 5
Place the eggplant slices on the preheated grill. Cook for about 5-6 minutes on each side, until tender and grill marks appear.
Step 6
While the eggplant is grilling, lightly chop the fresh basil leaves and prepare the cherry tomatoes by slicing them in half.
Step 7
Once the eggplant slices are grilled, transfer them to a baking sheet and sprinkle an even layer of low-fat mozzarella cheese on each slice.
Step 8
Top each cheese-covered eggplant slice with a few cherry tomato halves.
Step 9
Place the baking sheet on the grill (away from direct heat) or in a preheated oven at 350°F (175°C) and cook for an additional 5-7 minutes, or until the cheese has melted.
Step 10
After removing from the grill or oven, garnish with the chopped fresh basil leaves.
Step 11
Serve the grilled eggplant with cheese hot, as a standalone dish or alongside a fresh salad.
Nutrition Facts
| Serving size | (889.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 742.8 |
| Total Fat 47.0g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 66mg | 0% |
| Sodium 2039.9mg | 0% |
| Total Carbohydrate 43.5g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 20.8g | |
| Protein 43.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 757.5mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1693.0mg | 0% |
Source of Calories