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Picture of Eggplant Tart With Lemon and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1852 kcal 93 %
  • Fat 156 g 240 %
  • Saturated 46 g 231 %
  • Carbs 87 g 29 %
  • Fiber 31 g 123 %
  • Protein 45 g 89 %
  • Cholesterol 202 mg 67 %
  • Sodium 3179 mg 132 %
  • Calcium 1281 mg 128 %
  • Magnesium 192 mg 46 %
  • Potassium 2319 mg 49 %
  • Iron 7 mg 36 %
  • Zinc 8 mg 76 %
  • Phosphorus 1026 mg 147 %
  • Vitamin A 300 µg 33 %
  • Vitamin C 112 mg 124 %
  • Thiamin (B1) 1 mg 72 %
  • Riboflavin (B2) 2 mg 180 %
  • Niacin (B3) 9 mg 56 %
  • Vitamin B6 2 mg 140 %
  • Folate equivalent (total) 307 µg 77 %
  • Vitamin B12 4 µg 160 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 17 mg 113 %
  • Vitamin K 95 µg 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Eggplant, Feta, and Lemon Tart

Ingredients

  • 1 sheet frozen puff pastry, thawed according to package directions
  • 2 small eggplants, unpeeled, thinly sliced
  • 2 lemons, thinly sliced and seeded
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup plus 3 Tbsp. olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 8 ounces feta cheese, thinly sliced
  • 2 tablespoons za’atar

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