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Eggplant Rolls with Garlic, Feta, Tomato and Herbs
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1.2 hours
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
feta cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
feta cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
feta cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.1% of RDA
• Calories: 6.4% of RDA
• Carbs: 3.2% of RDA
• Fat (total lipid): 13.4% of RDA
• Fiber: 11.1% of RDA
• Fructose: 4.9% of RDA
• Protein: 6.0% of RDA
• Sodium: 25.9% of RDA
• Sugar: 11.4% of RDA
• Vitamin A (IU): 21.5% of RDA
• Vitamin B6: 14.1% of RDA
• Vitamin C: 12.2% of RDA
• Iron: 0.1% of RDA
• Magnesium: 6.5% of RDA
• Manganese: 6.6% of RDA
• Niacin: 6.3% of RDA
• Potassium: 8.6% of RDA
• Zinc: 8.8% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
8.90
g
Calories
129
 
Fiber
3.11
g
Iron
0.025
mg
Protein
6.74
g
Sodium
349
mg
Sugars
3.56
g
Fat (total lipid)
8.21
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
whole
+
-
 
large globe eggplant, sliced lengthwise about 1/4-inch thick.
 
1
whole
+
-
 
any tomato that is large in size will work, diced.
 
1
cup
+
-
 
crumbled.
 
8
sprigs
+
-
 
more or less to taste.
 
8
sprigs
+
-
 
more or less to taste.
 
4
cloves
+
-
 
minced.
 
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PREPARATION
DRAWING OUT EGGPLANT JUICES
1.
Place a cooling rack over a baking sheet. Lay the eggplant slices on the rack, generously salting each slice (about 1/4 teaspoon per slice).
2.
Place another baking sheet on top of the eggplant and weigh it down with a few cans. Let them sit 30 minutes.
3.
Flip the eggplant slices, sprinkle with more salt, weigh down again and let them sit for another 30 minutes.
PREPARING THE EGGPLANT
4.
Rinse the eggplant slices well and pat them dry.
5.
Warm a grill pan over moderately-high heat. Brush the eggplant slices with olive oil on one side; place the oiled-side down on the hot griddle and brush the other side.
6.
Cook until browned, about 2 minutes, then flip and cook another 2 minutes.
PREPARING THE GARLIC
7.
In a nonstick pan or skillet, add the minced garlic over medium-high heat and sauté until browned and softened. Mix in a small bowl with the feta cheese crumbles.
ASSEMBLING THE ROLLS
8.
Spoon some feta crumbles mixed with garlic at one of end of a slice of eggplant. Add a spoonful of diced tomatoes and a few sprigs of mint and parsley.
9.
Sprinkle with salt and pepper to taste and roll and place on a plate seam-side down.
NOTES, TIPS, TRICKS, HINTS, ETC:
The eggplant slices need to sit, weighed down, for 60 minutes to draw out the bitter juices.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 129
Protein 6.74 g
Carbohydrates 8.90 g
Iron 0.03 mg
Fiber 3.11 g
Calcium 0.94 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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