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20 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
(?)
Has gluten from:
baguette
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
feta cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Calories as 53.1% and Sodium as 58.1% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 4.9% of RDA
• Calories: 53.1% of RDA
• Carbs: 19.7% of RDA
• Fat (total lipid): 9.8% of RDA
• Fiber: 21.8% of RDA
• Fructose: 6.6% of RDA
• Protein: 12.3% of RDA
• Sodium: 58.1% of RDA
• Sugar: 21.5% of RDA
• Vitamin A (IU): 50.6% of RDA
• Vitamin B6: 13.0% of RDA
• Vitamin C: 57.7% of RDA
• Iron: 18.4% of RDA
• Magnesium: 12.8% of RDA
• Manganese: 15.9% of RDA
• Niacin: 26.9% of RDA
• Potassium: 11.7% of RDA
• Zinc: 10.3% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
54.3
g
Calories
1063
 
Fiber
6.11
g
Iron
3.48
mg
Protein
13.8
g
Sodium
784
mg
Sugars
6.71
g
Fat (total lipid)
6.00
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
sliced into thin slices.
 
1
whole
+
-
 
sliced.
 
1
cup
+
-
 
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
more to taste.
 
1
whole
+
-
 
 
1
loaf
+
-
 
cut into 4 equal parts.
 
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PREPARATION
PREPARING THE EGGPLANT
1.
Cut each end of the eggplant off and then slice it into thin slices.
2.
In a skillet or large frying pan over medium-high heat, add the slices of eggplant and drizzle with olive oil. Salt and pepper to taste.
3.
Cook each slice on both sides until the eggplant becomes soft but not mushy. Remove from heat and set aside.
COOKING THE PEPPERS
4.
Slice the peppers and add to the same pan the eggplant was cooked in. Drizzle with olive oil and pepper to taste and sauté until peppers are soft but not mushy.
ASSEMBLING THE SANDWICH
5.
Cut the baguette into 4 equal parts.
6.
Cut each piece of bread in half and spread dijon mustard on one side of each sandwich.
7.
Add a handful of mixed greens, place a few slices of cooked eggplant, some cooked peppers and crumbled feta. Close sandwich and serve.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1063
Protein 13.8 g
Carbohydrates 54.3 g
Iron 3.48 mg
Fiber 6.11 g
Calcium 48.8 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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