Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
317
Calories
10g
Protein
24g
Fat
19g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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 (1-lb) eggplant, cut crosswise into ½-inch-thick slices
- cooking spray
- 2 cups coarsely chopped tomato
- ¼ cup (1 oz) crumbled feta cheese
- 2 tbsp chopped fresh basil
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 2 tsp capers
- 1 tsp extra virgin olive oil
- ¼ tsp dried oregano
- ¼ tsp freshly ground black pepper
- ⅛ tsp salt
- 1 garlic clove, minced
Directions
1
Prepare grill.
2
Lightly coat both sides of eggplant slices with cooking spray.
3
Place eggplant on grill rack coated with cooking spray; grill 5 minutes on each side or until tender.
4
Cool; cut each eggplant slice into quarters.
5
Combine eggplant, tomato, and remaining ingredients in a large bowl; toss gently.
Recipe sourced from
fandom