Feta Cheese Wrapped in Eggplant Slices
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 26 min.
Ready in
Calories:
279
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Eggplant
- Sea salt
- freshly ground peppers
- 4 Tbsps olive oil
- 150 grams Feta
- 2 Beefsteak tomato
- 150 grams yellow Cherry tomatoes
- 80 grams green Olives (pitted)
- 2 Tbsps coarsely chopped Basil
- 4 Tbsps balsamic vinegar
Preparation steps
1.
Rinse and trim the eggplant and cut lengthwise into 4-5 mm thick slices (approximately 1/4 inch). Season the 8 nicest slices with salt and pepper and fry in some oil on each side for 2-3 minutes until golden brown. Remove from the pan and allow to cool slightly.
Cut the feta cheese into 8 strips and wrap each one in an eggplant slice.
2.
Rinse the beefsteak tomatoes, cut out the stalks and cut into thin slices. Rinse and halve the cherry tomatoes. Arrange decoratively on plates.
Chop the olives into rings and distribute over the tomatoes along with the basil. Place the eggplant rolls on the plates and drizzle with the remaining oil and the vinegar.
Serve showered with sea salt.
