Photo: Anna Pelzer
Spinach Salad with Grilled Eggplant and Feta
8 ingredients
Serves 4 (main course) or 8 (first course or side dish)
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Estimated Nutrition (whole recipe, rough)
486
Calories
14g
Protein
43g
Fat
20g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon minced garlic
- 2 teaspoons chopped marjoram or oregano
- 1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
- 10 ounces baby spinach
- 1 cup crumbled feta (1/4 pound)
- 1/4 cup pine nuts (1 ounce), lightly
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes