59
GRILLED EGGPLANT,
TOMATO AND FETA
STACKS
Lemon juice, garlic and oregano spice up
this zesty, healthy grilled eggplant in this
Weight Watchers recipe!
Serves:
12
Serving Size:
1 stack
Prep Time:
15 minutes
Inactive:
0 minutes
Cook:
12 minutes
TOTAL:
27 minutes
INGREDIENTS:
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh oregano leaves (plus more for garnish)
• ¼-teaspoon minced garlic, very finely minced
• ¾-teaspoon kosher salt, divided (or to taste)
• 1 teaspoon black pepper, freshly ground (or to taste)
• 1 large uncooked eggplant, trimmed and sliced into twelve ½-inch rounds
• 2 sprays cooking spray
• 2 large fresh tomatoes, ends trimmed, cut into six slices each
• ¾-cup crumbled feta cheese
INSTRUCTIONS:
Preheat grill to medium-high. Meanwhile, in a small bowl, combine lemon juice, olive oil, oregano, garlic
and ¼-teaspoon salt; set aside for flavors to blend.
Coat eggplant with cooking spray; sprinkle with remaining ½-teaspoon salt and pepper. Grill eggplant
until lightly charred and tender, turning as needed, about 8 to 10 minutes. Flip eggplant over and brush
with lemon mixture; top each with 1 slice tomato and 1 tablespoon feta. Cover grill and cook until tomato
and feta soften slightly, about 1 minute.
Remove to a serving platter and garnish with additional oregano leaves, if desired.
NUTRITIONAL VALUE:
Calories: 53
Sodium: 255 mg
Fat: 3 g
Carbohydrates: 42 g
Protein: 2 g
Sugars: 2 g
BLUE
POINTS PER
SERVING
1
