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Herb-Roasted Eggplant Recipe

Herb-Roasted Eggplant Recipe

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Ingredients:

Serving

1 3/4 lbs eggplants, cut into 1-inch cubes
4 large plum tomatoes, cored , quartered lengthwise
3 tbsp olive oil
2 tbsp sherry wine vinegar
2 tbsp chopped fresh oregano
2 tsp chopped fresh oregano
1/2 cup crumbled feta cheese

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3.1

Points
4

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

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