Eggplant and Pepper Foccacia-style Sandwiches

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Eggplant and Pepper Foccacia-style Sandwiches
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
454
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie454 kcal(22 %)
Protein16.11 g(16 %)
Fat28.06 g(24 %)
Carbohydrates41.53 g(28 %)
Sugar added0 g(0 %)
Roughage10.17 g(34 %)
Vitamin A188.89 mg(23,611 %)
Vitamin D0.19 μg(1 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂0.72 mg(65 %)
Niacin5.97 mg(50 %)
Vitamin B₆0.72 mg(51 %)
Folate111.05 μg(37 %)
Pantothenic acid1.41 mg(24 %)
Biotin6.13 μg(14 %)
Vitamin B₁₂1.07 μg(36 %)
Vitamin C70.9 mg(75 %)
Potassium1,163.39 mg(29 %)
Calcium398.18 mg(40 %)
Magnesium67.43 mg(22 %)
Iron1.86 mg(12 %)
Iodine1.34 μg(1 %)
Zinc2.09 mg(26 %)
Saturated fatty acids10.61 g
Cholesterol48.04 mg

Ingredients

for
4
Ingredients
2 Eggplant (rinsed and trimmed)
salt
1 red Bell pepper
1 green pepper
3 ripe tomatoes (rinsed; trimmed and sliced)
1 medium onion (peeled)
¼ cup olive oil
2 teaspoons dried oregano
½ bunch fresh Dill (rinsed and shaken dry)
1 ¼ cups Feta (crumbled)
1 ¼ cups plain Yogurt
1 large, round Flatbread
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
YogurtFetaolive oilDilloreganoEggplant

Preparation steps

1.
Preheat the oven to 400ºF.
2.
Cut the eggplant lengthwise into 1/2-inch thick slices, cover lightly with salt. Set aside.
3.
Rinse the peppers, clean, quarter, core and remove all the white inner skins. Wash the tomatoes and cut into slices. Slice the onion into rings.
4.
Drizzle 2 tablespoons of oil over a baking sheet and sprinkle with half the oregano. Arrange the vegetables on the prepared baking sheet. Drizzle the remaining oil over the vegetables and sprinkle with oregano. Roast in the oven for about 20 minutes or until tender but still firm. Set aside to cool.
5.
Pluck the leaves from the dill. Combine the dill, feta and yogurt in the bowl of a food processor. Pulse until creamy.
6.
Cut the flatbread in half horizontally. Spread the feta mixture over both halves. Spoon the vegetables evenly on the bottom half, season with salt and pepper. Arrange the top half of the bread over the vegetables and press gently. Cut flatbread/pita into wedges and serve.