Directions:
- Preheat oven to 450°F / 220 Degrees Celsius.
- Place eggplant and tomatoes on rimmed baking sheet; toss with oil and vinegar.
- Sprinkle with 2 tablespoons oregano, salt, and pepper.
- Roast until eggplant is tender and golden brown, stirring occasionally, about 40 minutes.
- Transfer eggplant and tomatoes to platter. Sprinkle with feta and 2 teaspoons oregano and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.01 Kcal (875 kJ) | ||
| Calories from fat | 130.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.52g | 22% | |
|---|---|---|---|
| Cholesterol | 16.69mg | 6% | |
| Sodium | 299.89mg | 12% | |
| Potassium | 730.38mg | 16% | |
| Total Carbs | 16.53g | 6% | |
| Sugars | 10.87g | 43% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 27.8mg | 46% | |
| Iron | 0.9mg | 5% | |
| Calcium | 152.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 62.36 Kcal (261 kJ) | ||
| Calories from fat | 38.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 22% | |
|---|---|---|---|
| Cholesterol | 4.98mg | 6% | |
| Sodium | 89.48mg | 12% | |
| Potassium | 217.93mg | 16% | |
| Total Carbs | 4.93g | 6% | |
| Sugars | 3.24g | 43% | |
| Dietary Fiber | 1.82g | 24% | |
| Protein | 1.72g | 12% | |
| Vitamin C | 8.3mg | 46% | |
| Iron | 0.3mg | 5% | |
| Calcium | 45.6mg | 15% | |
* 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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