Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
361
Calories
11g
Protein
24g
Fat
29g
Carbs
What these numbers assume — 7 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 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
- 1 zucchini, quartered lengthwise
- 1 red bell pepper, cut lengthwise into 6 strips
- 1 medium onion, cut into 1/2 inch thick rounds
- 3 tablespoons garlic-flavored olive oil
- 2 to 3 teaspoons balsamic vinegar
- 2/3 cup crumbled feta cheese
Directions
1
Place eggplant, zucchini, red bell pepper and onion on baking sheet.
2
Drizzle with oil and sprinkle with salt and pepper; turn to coat.
3
Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.
4
Transfer to serving platter and sprinkle top with cheese.
5
Category:Jordanian Recipes
6
Category:Jordanian Salads
Recipe sourced from
fandom