Roasted Eggplant and Feta
40 mins (prep 10, cooking 30)
10 ingredients
12 servings
This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

Categories:  <-60-mins , side-dish , european , greek , main-dish , kosher , vegetarian , low-carb , low-in... , time-to-make ,
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Serving Size (73.38 g)
Servings 12
Amount per Serving
Calories 242.71 Calories from Fat 211.77
% Daily Value *
Total Fat 23.53g 434.39%
Saturated Fat 7.79g 467.15%
Trans Fat 0.0g %
Cholesterol 33.64mg 134.57%
Sodium 419.76mg 209.88%
Total Carbohydrate 3.16g 12.63%
Dietary Fiber 0.36 g 17.34%
Sugars 1.89 g %
Protein 5.59g 134.08%
Vitamin A 194.1IU% Vitamin C 2.71mg%
Calcium 198.56mg% Iron 0.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dried oregano, salt and pepper, fresh oregano