Recipe Menu
Picture of Herb-Roasted Eggplant With Tomatoes And Feta
mediterranean greek lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 800 kcal 40 %
  • Fat 59 g 90 %
  • Saturated 16 g 80 %
  • Carbs 58 g 19 %
  • Fiber 26 g 106 %
  • Protein 20 g 41 %
  • Cholesterol 67 mg 22 %
  • Sodium 889 mg 37 %
  • Calcium 589 mg 59 %
  • Magnesium 161 mg 38 %
  • Potassium 2366 mg 50 %
  • Iron 6 mg 34 %
  • Zinc 4 mg 36 %
  • Phosphorus 496 mg 71 %
  • Vitamin A 237 µg 26 %
  • Vitamin C 57 mg 63 %
  • Thiamin (B1) 0 mg 41 %
  • Riboflavin (B2) 1 mg 75 %
  • Niacin (B3) 7 mg 45 %
  • Vitamin B6 1 mg 91 %
  • Folate equivalent (total) 231 µg 58 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 11 mg 74 %
  • Vitamin K 122 µg 102 %

* 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.

Herb-Roasted Eggplant With Tomatoes And Feta

Ingredients

  • 1 1 3/4-pound eggplant, cut into 1-inch cubes
  • 4 large plum tomatoes, cored, quartered lengthwise
  • 3 tablespoons olive oil
  • 2 tablespoons Sherry wine vinegar
  • 2 tablespoons plus 2 teaspoons chopped fresh oregano
  • 1/2 cup crumbled feta cheese

Login or Join to leave a comment

Login Join

Discussion (0)