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Picture of Feta Stuffed Eggplant Polpetti
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 570 kcal 29 %
  • Fat 21 g 32 %
  • Saturated 6 g 30 %
  • Carbs 86 g 29 %
  • Fiber 22 g 88 %
  • Protein 20 g 40 %
  • Cholesterol 25 mg 8 %
  • Sodium 1360 mg 57 %
  • Calcium 248 mg 25 %
  • Magnesium 295 mg 70 %
  • Potassium 1425 mg 30 %
  • Iron 6 mg 34 %
  • Zinc 4 mg 39 %
  • Phosphorus 586 mg 84 %
  • Vitamin A 57 µg 6 %
  • Vitamin C 19 mg 21 %
  • Thiamin (B1) 1 mg 56 %
  • Riboflavin (B2) 1 mg 40 %
  • Niacin (B3) 4 mg 25 %
  • Vitamin B6 1 mg 49 %
  • Folate equivalent (total) 141 µg 35 %
  • Vitamin B12 0 µg 20 %
  • Vitamin D 0 µg 1 %
  • Vitamin E 3 mg 20 %
  • Vitamin K 88 µg 73 %

* 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.

Feta Stuffed Eggplant Polpetti

Ingredients

  • 1 pound eggplant
  • 1 cup roughly chopped rolled oats
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon chopped parsley
  • fresh ground black pepper
  • olive oil
  • small lemon wedge
  • 1 ounce block feta cheese, cut into 1/2 cubes (no pre-crumbled crap here)

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