Directions:
- Peel eggplant and cut in 1/2 inch cubes.
- In heavy skillet, heat oil and butter and saute eggplant until lightly browned. Remove.
- Saute onion and garlic until soft.
- Return eggplant and add can of tomatoes, drained.
- Add parsley, lemon juice and the spices.
- Bring to a boil, reduce heat and simmer 15 minutes.
- Sprinkle with feta cheese
- Serve over rice or wide egg noodles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.91 Kcal (787 kJ) | ||
| Calories from fat | 143.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.98g | 25% | |
|---|---|---|---|
| Cholesterol | 21.3mg | 7% | |
| Sodium | 533.6mg | 22% | |
| Potassium | 279.91mg | 6% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 5.23g | 21% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 3.13g | 6% | |
| Vitamin C | 15mg | 25% | |
| Iron | 0.5mg | 3% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 123.62 Kcal (518 kJ) | ||
| Calories from fat | 94.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 25% | |
|---|---|---|---|
| Cholesterol | 14.01mg | 7% | |
| Sodium | 351.03mg | 22% | |
| Potassium | 184.14mg | 6% | |
| Total Carbs | 6.13g | 3% | |
| Sugars | 3.44g | 21% | |
| Dietary Fiber | 2.08g | 13% | |
| Protein | 2.06g | 6% | |
| Vitamin C | 9.9mg | 25% | |
| Iron | 0.3mg | 3% | |
| Calcium | 57.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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