Ingredients:
- 1 large eggplant, peeled, cut into 1 inch cubes (can opt to not peel, can opt for smaller than 1-inch cubes)
Directions:
- Preheat oven to 375°F Spread the eggplant cubes onto a lightly oiled baking tray, and roast in the oven about 15 minutes, or until tender enough so a fork can slide in easily. Remove from oven.
- Meanwhile, combine the olive oil, vinegar, garlic, salt, pepper, herbs, and lemon juice in a medium-sized bowl. Add the still-warm eggplant and stir. Cover, and let sit for at least 2 hours. (At this stage, it will keep in the refrigerator for several days).
- Add the remaining vegetables within an hour or two of serving. Serve garnished with olives and yogurt or crumbled feta cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.9 Kcal (473 kJ) | ||
| Calories from fat | 84.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 197.91mg | 8% | |
| Potassium | 257.54mg | 5% | |
| Total Carbs | 6.88g | 2% | |
| Sugars | 4.52g | 18% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 1.04g | 2% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 13.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 79.92 Kcal (335 kJ) | ||
| Calories from fat | 59.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.61g | 14% | |
|---|---|---|---|
| Sodium | 140.11mg | 8% | |
| Potassium | 182.32mg | 5% | |
| Total Carbs | 4.87g | 2% | |
| Sugars | 3.2g | 18% | |
| Dietary Fiber | 2g | 11% | |
| Protein | 0.74g | 2% | |
| Vitamin C | 18.3mg | 43% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 6mg | 47% | |
| Calcium | 9.6mg | 1% | |
* 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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