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Picture of Grilled Eggplant With Feta and Maras Pepper From 'The Big-Flavor Grill'
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1625 kcal 81 %
  • Fat 130 g 200 %
  • Saturated 29 g 147 %
  • Carbs 100 g 33 %
  • Fiber 15 g 61 %
  • Protein 27 g 53 %
  • Cholesterol 134 mg 45 %
  • Sodium 1757 mg 73 %
  • Calcium 1010 mg 101 %
  • Magnesium 313 mg 75 %
  • Potassium 2416 mg 51 %
  • Iron 8 mg 44 %
  • Zinc 5 mg 49 %
  • Phosphorus 650 mg 93 %
  • Vitamin A 206 µg 23 %
  • Vitamin C 17 mg 19 %
  • Thiamin (B1) 0 mg 37 %
  • Riboflavin (B2) 1 mg 112 %
  • Niacin (B3) 5 mg 32 %
  • Vitamin B6 2 mg 122 %
  • Folate equivalent (total) 142 µg 36 %
  • Vitamin B12 3 µg 106 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 20 mg 131 %
  • Vitamin K 56 µg 47 %

* 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.

Grilled Eggplant With Feta and Maras Pepper From 'The Big-Flavor Grill'

Ingredients

  • 1 cup crumbled feta
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh thyme
  • 1 large or 2 small eggplants, about 2 pounds total, cut lengthwise into planks about 1 inch thick
  • 1/4 cup olive or vegetable oil
  • Kosher salt and freshly cracked black pepper to taste
  • 1/4 cup pomegranate molasses, or 2 tablespoons regular molasses mixed with 2 tablespoons fresh lime juice (from 1 lime)
  • 1 tablespoon Maras pepper flakes

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