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Picture of Eggplant, tomato and feta bake
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1139 kcal 57 %
  • Fat 78 g 120 %
  • Saturated 21 g 106 %
  • Carbs 96 g 32 %
  • Fiber 39 g 157 %
  • Protein 30 g 59 %
  • Cholesterol 89 mg 30 %
  • Sodium 1198 mg 50 %
  • Calcium 663 mg 66 %
  • Magnesium 227 mg 54 %
  • Potassium 3626 mg 77 %
  • Iron 6 mg 31 %
  • Zinc 6 mg 50 %
  • Phosphorus 725 mg 104 %
  • Vitamin A 256 µg 28 %
  • Vitamin C 75 mg 83 %
  • Thiamin (B1) 1 mg 63 %
  • Riboflavin (B2) 1 mg 106 %
  • Niacin (B3) 11 mg 67 %
  • Vitamin B6 2 mg 139 %
  • Folate equivalent (total) 341 µg 85 %
  • Vitamin B12 2 µg 70 %
  • Vitamin D 0 µg 3 %
  • Vitamin E 14 mg 92 %
  • 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, tomato and feta bake

Ingredients

  • 2 medium eggplants
  • 2 medium ripe tomatoes
  • 100 grams feta, crumbled or cubed
  • 4 tablespoons tomato passata
  • 1 small-medium yellow onion, diced
  • 1 clove garlic (optional)
  • 1 pinch salt & freshly cracked pepper
  • 1/4 cup olive oil, divided

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