Directions:
- Preheat oven to 450°F 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 | 153.32 Kcal (642 kJ) | ||
| Calories from fat | 87.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 15% | |
|---|---|---|---|
| Cholesterol | 11.13mg | 4% | |
| Sodium | 201.05mg | 8% | |
| Potassium | 615.02mg | 13% | |
| Total Carbs | 14.38g | 5% | |
| Sugars | 9.48g | 38% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 19.7mg | 33% | |
| Iron | 0.6mg | 3% | |
| Calcium | 107mg | 11% | |
| Amount Per 100 g | |||
| Calories | 54.88 Kcal (230 kJ) | ||
| Calories from fat | 31.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.46g | 15% | |
|---|---|---|---|
| Cholesterol | 3.98mg | 4% | |
| Sodium | 71.96mg | 8% | |
| Potassium | 220.14mg | 13% | |
| Total Carbs | 5.15g | 5% | |
| Sugars | 3.39g | 38% | |
| Dietary Fiber | 2.06g | 23% | |
| Protein | 1.58g | 9% | |
| Vitamin C | 7mg | 33% | |
| Iron | 0.2mg | 3% | |
| Calcium | 38.3mg | 11% | |
* 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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