Photo: Joseph Gonzalez
Mediterranean Grilled Eggplant Spread
9 ingredients
15 min + 10 min
8 servings
openrecipes
"Grilled fresh veggies and herbs come together for a light spread that doubles as an add-in for grilled fish and chicken dishes. Try adding to pasta with fresh tomatoes and feta! Great served with a sauvignon blanc for warm summer nights."
Estimated Nutrition (whole recipe, rough)
366
Calories
11g
Protein
24g
Fat
31g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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 red bell pepper
- 1 large eggplant, peeled and sliced
- 2 thick slices red onion
- 1/4 cup extra-virgin olive oil, or more to taste
- 2 tablespoons chopped fresh basil, or to taste
- 1 1/2 teaspoons chopped fresh oregano, or to taste
- 1/4 lemon, juiced
- sea salt and ground black pepper to taste
- 1/4 cup crumbled feta cheese (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes