Roasted Eggplant with Feta Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 238 mg | (251 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 7 g |
Preparation steps
Preheat a convection oven to 220°C (approximately 430°F).
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.
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.
