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Picture of Grilled Eggplant with Pomegranate Seeds, Mint, and Feta
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 959 kcal 48 %
  • Fat 63 g 97 %
  • Saturated 15 g 73 %
  • Carbs 87 g 29 %
  • Fiber 39 g 155 %
  • Protein 30 g 59 %
  • Cholesterol 67 mg 22 %
  • Sodium 889 mg 37 %
  • Calcium 534 mg 53 %
  • Magnesium 303 mg 72 %
  • Potassium 3109 mg 66 %
  • Iron 8 mg 45 %
  • Zinc 7 mg 66 %
  • Phosphorus 815 mg 116 %
  • Vitamin A 152 µg 17 %
  • Vitamin C 37 mg 42 %
  • Thiamin (B1) 1 mg 64 %
  • Riboflavin (B2) 1 mg 94 %
  • Niacin (B3) 10 mg 64 %
  • Vitamin B6 1 mg 105 %
  • Folate equivalent (total) 336 µg 84 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 10 mg 67 %
  • Vitamin K 133 µg 111 %

* 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 Pomegranate Seeds, Mint, and Feta

Ingredients

  • 2 medium eggplants
  • 1 tablespoon olive oil
  • 1/3 cup pomegranate seeds
  • 1/3 cup toasted pine nuts
  • 1/2 cup feta cheese, cut into small cubes
  • 1/4 cup finely chopped scallions
  • 3 tablespoons chopped fresh mint leaves

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