Roasted Eggplant with Feta Cheese

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Roasted Eggplant with Feta Cheese
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
203
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie203 cal.(10 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E5.9 mg(49 %)
Vitamin K25.5 μg(43 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.5 mg(36 %)
Folate142 μg(47 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.6 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C238 mg(251 %)
Potassium529 mg(13 %)
Calcium133 mg(13 %)
Magnesium40 mg(13 %)
Iron1.7 mg(11 %)
Iodine32 μg(16 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6.9 g
Uric acid36 mg
Cholesterol26 mg
Complete sugar7 g

Ingredients

for
4
Ingredients
1 Eggplant (about 600 g)
4 red Bell pepper
2 Tbsps olive oil
1 Tbsp chopped Basil
2 Tbsps chopped thyme
150 grams Feta
salt
peppers
How healthy are the main ingredients?
Fetaolive oilthymeBasilEggplantsalt

Preparation steps

1.

Preheat a convection oven to 220°C (approximately 430°F). 

2.

Rinse the eggplant, and remove the ends. Thinly slice, season with salt, and set aside for 30 minutes to release excess water. Rinse, then dry with a kitchen towel.

3.

Wipe the peppers and cut into quarters. Remove the seeds and membranes, and place skin side up on a baking sheet. Cook in the oven for 15 minutes, until the skin begins to blister and turn black. Remove from the oven and cover with a damp kitchen towel. Cool slightly, then remove the skin. Heal the oil, then lightly sauté the eggplant in batches on both sides. Crumble the feta cheese. Layer the eggplant and peppers in a baking dish, alternating between each vegetable. Sprinkle each layer with a little cheese, herbs, salt, and pepper. Reduce the temperature of the oven to 180°C (approximately 350°F), and bake for 20 minutes.

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