Directions:
- Heat olive oil in a large skillet over medium high heat, add eggplant, garlic, shallot or leek, garlic and thyme.
- Saute 5 minutes; cover, reduce heat and cook until eggplant is tender, around 8 minutes-give it a stir once or twice.
- Stir in tomato paste and cook for 3 minutes more.
- Remove from heat, stir in nuts.
- Coat a 9 inch tart pan with olive oil or spray.
- Place 1 layer on, lightly oil and sprinkle with cheese, then another layer until you are left with a plain layer.
- You also want to layer the phyllo in a circle so you have an even jagged edge.
- Spoon in eggplant mixture.
- Arrange tomatoes on top and sprinkle with remaining parmesan and crumbled feta.
- Fold the jagged edge over top so you have a nice edge.
- Bake at 350F for 35 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.9 Kcal (2315 kJ) | ||
| Calories from fat | 291.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.35g | 50% | |
|---|---|---|---|
| Cholesterol | 29.33mg | 10% | |
| Sodium | 752.22mg | 31% | |
| Potassium | 923.11mg | 20% | |
| Total Carbs | 47.07g | 16% | |
| Sugars | 11.89g | 48% | |
| Dietary Fiber | 8.32g | 33% | |
| Protein | 23.64g | 47% | |
| Vitamin C | 27.6mg | 46% | |
| Iron | 3.5mg | 19% | |
| Calcium | 380mg | 38% | |
| Amount Per 100 g | |||
| Calories | 141.61 Kcal (593 kJ) | ||
| Calories from fat | 74.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.28g | 50% | |
|---|---|---|---|
| Cholesterol | 7.51mg | 10% | |
| Sodium | 192.66mg | 31% | |
| Potassium | 236.42mg | 20% | |
| Total Carbs | 12.06g | 16% | |
| Sugars | 3.05g | 48% | |
| Dietary Fiber | 2.13g | 33% | |
| Protein | 6.06g | 47% | |
| Vitamin C | 7.1mg | 46% | |
| Iron | 0.9mg | 19% | |
| Calcium | 97.3mg | 38% | |
* 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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